Pan-Asian Pandemonium

Name: Pan-Asian Pandemonium
Yield: Makes about ¾ cups
Cuisine: American
Ingredients: ½ cup roughly chopped scallions; 2 walnut-size chunks fresh ginger, peeled; 3 tablespoons freshly squeezed lime juice; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon Asian fish sauce; ½ to 1 tablespoon Asian chile garlic paste

Preparation info

Makes about
¾
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A little soy, a little fish sauce, and a little ginger equal a lot of pizzazz. Use a light coating of this on fish steaks, shrimp, chicken, beef short ribs, or small cuts of pork.

Ingredients

½ cup roughly chopped scallions
2 walnut-size chunks fresh ginger, peeled
3 tablespoons

Americas
United States
Spice Mix
Fish course
Pescatarian

Method

Place the ingredients in a blender or food processor and process until a smooth, thick puree is formed. Cover and refrigerate until needed. The mixture keeps at least a week.