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
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Ingredients
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1.5 cups
strawberries, trimmed
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1 tablespoon
fresh lemongrass, finely chopped
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3 tablespoons
granulated sugar
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3 tablespoons
soy sauce
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2 teaspoons
toasted sesame oil
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.5 cups
water
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1 teaspoon
fresh ginger, grated
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1
garlic clove, peeled and chopped
Directions
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Place berries, lemongrass, sugar, water and ginger in a medium pot and bring to a gentle simmer.
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Cook for about 7 minutes, or until the berries begin to break down.
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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.
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If the sauce appears too thick, thin with small amounts of water until it is a sauce like consistency.
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Taste and season with additional sugar or soy if desired.
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