Mandarin sauce

Name: Mandarin sauce
Yield: Makes 1.2 litres
Cuisine: Indian
Ingredients: 100 ml Chinese Shaoxing rice wine; 100 ml fish sauce; 600 ml Brown Chicken Stock; 200 ml tawny port; 200 g palm sugar, shaved; 1 tablespoon vegetable oil; 1 teaspoon sesame oil; 2 teaspoons minced mandarin zest; 8 cloves garlic, sliced; 1 small brown onion, finely chopped; 3 red bird’s-eye chillies, minced; 2 teaspoons minced ginger; 225 ml Tamarind Liquid; 200 ml mandarin juice; 100 ml soy sauce; 50 ml mirin

Preparation info

Makes
1.2 litres

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

An exotic citrus-flavoured sauce that is wonderful with pork or duck, as the citrus counteracts the fat inherent in both meats. The sauce can also be made with the juice of Seville oranges when they are in season.

Ingredients

1 tablespoon vegetable oil
1 teaspoon sesame oil
2 teaspoons

Asia
India
Sauce

Method

Heat oils in a large saucepan over moderate heat and fry mandarin zest, garlic, onion, chilli and ginger until softened and fragrant. Add remaining ingredients and bring to a boil. Reduce heat and simmer gently for 1 hour. Pass through a fine-meshed sieve and discard solids. Cool, preferably refrigerated overnight, skimming off any residual oil. Reheat gently as required.