Pepper-Lime Sauce

Name: Pepper-Lime Sauce
Cuisine: Papua New Guinean
Ingredients: 1 tablespoon of mixed (color) peppercorns (black, white, pink, green), smashed and cracked; 2 cups of fish stock or clam juice; 2 cups of fish stock or clam juice; ¼ cup of freshly squeezed lime juice; ¼ teaspoon of salt; 1 cup of whipping cream; ½ teaspoon of lime zest, grated; 1 stick (4 ounces) of unsalted butter, cut into eighths

Preparation info

Serves
4

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Ingredients

1 tablespoon of mixed (color) peppercorns (black, white, pink, green), smashed and cracked
2 cups of fish stock or clam juice<

Oceania
Papua New Guinea
Fish course
Sauce
Gluten-free
Pescatarian

Method

Place a small skillet over a high setting and roast all the peppercorns for less than a minute, or until they begin to release their aroma. Remove the peppercorns to a small bowl and set aside for use in Step 5.
Pour the fish stock into a small saucepan and place it over medium-high heat. Let the stock reach a boil and continue cooking until it is reduced by ab