Author Notes: Strawberries add a floral complexity to what is already a sweet, Asian style sauce. I like to infuse the berries with lemongrass since citrus notes compliment their flavor. I usually serve this sauce atop sauteed or broiled fish and sticky rice and steamed snow peas are great accompaniments to serve alongside. —mollysmenu
Serves: 6
Ingredients
-
1.5
cups strawberries, trimmed
-
1
tablespoon fresh lemongrass, finely chopped
-
3
tablespoons granulated sugar
-
3
tablespoons soy sauce
-
2
teaspoons toasted sesame oil
-
.5
cups water
-
1
teaspoon fresh ginger, grated
-
1
garlic clove, peeled and chopped
Directions
- Place berries, lemongrass, sugar, water and ginger in a medium pot and bring to a gentle simmer.
- Cook for about 7 minutes, or until the berries begin to break down.
- Remove from heat and place the contents of the pot, along with soy sauce, garlic and sesame oil in a blender and pulse to combine.
- If the sauce appears too thick, thin with small amounts of water until it is a sauce like consistency.
- Taste and season with additional sugar or soy if desired.