Savory Strawberry Sauce

by Christina Meyer-Jax, Tastemaker in Residence

photo by fadya-azhary - unsplash

This light and flavorful sauce works well in Asian cuisine and poured over broiled or grilled fish, served with sticky rice, steamed snow peas, or soba noodles.

Ingredients

1.5 cups strawberries, trimmed

1 Tbsp fresh lemongrass, finely chopped

3 Tbsp granulated sugar (or agave syrup)

3 Tbsp soy sauce

2 tsp toasted sesame oil

.5 cups water

1 tsp fresh ginger, grated

1 garlic clove, peeled and chopped

Instructions

1. Place berries, lemongrass, sugar, water and ginger in a medium pot and bring to a gentle simmer.

2. Cook for about 5-7 minutes, or until the berries begin to break down.

3. Remove from heat and place the contents of the pot, along with soy sauce, garlic and sesame oil in a blender and pulse to combine.

4. If the sauce appears too thick, thin with small amounts of water until it is a sauce-like consistency.

5. Use immediately on broiled/grilled fish or save in refrigerator for up to 5 days.