This is the sweet chilli sauce that I served with my fish cutlets on MasterChef UK. The judges loved the balance of flavours in this sauce! Double the recipe to make a bigger batch as this will go fast!
100g (3½oz) sugar
3clovesgarlic, peeled and minced
½tspsalt, or to taste
1tspcornflour, mixed with 3Tbspwater
Place all the ingredients, except the cornflour paste, into a heavy-bottom pan and bring to a boil. Turn down the heat and let it simmer for 15 minutes.
Stir in the cornflour paste and let it simmer for another 2 minutes. Remove from the heat and set aside to cool. The chilli sauce will thicken as it cools.
Store in a clean glass jar. The sauce will keep for up to a month in the refrigerator.