Lime Soy Ginger Sauce Recipes

AHI TUNA WITH SOY GINGER LIME SAUCE

Steps:

• Combine vinegar, water, sugar, salt, and chili flakes in a medium saucepan and bring to a boil over high heat.
• Remove from heat. Add cucumber slices and stir.
• Let it rest for 10 minutes, then transfer cucumber to a sealable container and refrigerate until ready to use.
• Whisk together all soy ginger lime sauce ingredients together in a small bowl. Set aside until ready to serve.
• Place sesame seeds on a plate. Pat dry the tuna steaks with a paper towel to remove excess water.
• Dredge and press tuna in sesame seeds, coating evenly. Sprinkle with more seeds as needed.
• In a medium frying pan over medium-high heat, warm the oil until just smoking.
• Frying two portions at a time, arrange the tuna steaks in the pan (do not overcrowd) and cook until the sesame seeds start to turn golden underneath, about 1 minute.
• Turn the tuna over and cook for 1 minute.
• Sear the edges of the tuna for 15 seconds on each edge.
• Transfer the tuna to a plate with a paper towel, gently patting to soak up any excess oil. Repeat with remaining tuna portions.
• Transfer tuna to a cutting board and cut ¼-inch thick slices.
• Arrange tuna on individual serving plates or bowls. Serve with pickled cucumbers and soy ginger lime sauce.

TANGY GINGER LIME SALAD DRESSING

Steps:

• Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.

GRILLED SOY, GINGER AND LIME TOFU STEAKS WITH CHARRED BABY BOK CHOY

Steps:

• Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
• Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
• Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
• Prepare a grill for medium heat and brush the grates of the grill with oil.
• Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
• Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

GINGER-SOY-LIME MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

SOY-LIME DIPPING SAUCE

Steps:

• 1. Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.

SOY-LIME VINAIGRETTE

Steps:

• Place the lime juice, soy sauce, hot sauce, shallot, ginger, garlic, honey, and pepper in a medium bowl. Slowly whisk in olive oil until mixture is emulsified.

PORK TENDERLOIN WITH SOY, GINGER, AND LIME

Steps:

• In a medium bowl, combine soy sauce, vinegar, lime juice, oil, and ginger. Add pork to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
• Heat grill to medium-low; lightly oil grates. Lift tenderloin from marinade; discard marinade. Grill, turning occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145, 18 to 20 minutes. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before slicing.

HONEY-SOY BRAISED PORK WITH LIME AND GINGER

Steps:

• Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
• Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
• Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
• While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

SOY-LIME VINAIGRETTE

Steps:

• Put the lime juice, soy sauce, hot sauce, shallot, ginger, garlic, honey, and pepper in a mixing bowl. Slowly drizzle in the oil in a stream while whisking to emulsify the vinaigrette.

GRILLED MACKEREL WITH SOY, LIME & GINGER

Steps:

• To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
• Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
• Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.

LIME AND SOY DIPPING SAUCE

Steps:

• Combine ingredients in bowl. Cover and chill. Keeps up to a week.