Asian Dipping Sauce
Asian Dipping Sauce
I make this Asian dipping sauce often at the club to serve with seared ahi tuna. It’s sweet, tangy, and bright, and it pairs equally well with most fish and with shrimp. The balance of vinegar, coconut, and pineapple creates a lively base while soy, sesame, and honey add depth and richness.
Asian Dipping Sauce
Prep time: 20 minutes
Serves: 8–10
Ingredients
- 1 cup rice wine vinegar
- 1 cup coconut milk
- 1 cup pineapple juice
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- ½ cup teriyaki sauce
- ½ cup honey
- 1 tablespoon fresh minced garlic
- 1 tablespoon fresh minced ginger
- 1 teaspoon red pepper flakes
- ½ teaspoon kosher or sea salt
- 1 tablespoon freshly ground black pepper
Directions
- Combine all ingredients in a stainless-steel saucepot over medium-high heat.
- Bring the mixture to a gentle simmer, stirring frequently to dissolve the honey and blend the flavors. Continue cooking until the sauce reduces slightly and thickens, about 20 minutes.
- Remove from heat and strain to remove solids for a smooth finish, if desired.
- Let cool to room temperature before serving. The sauce keeps well refrigerated and can be gently reheated or served chilled depending on your preference.
Enjoy with seared ahi, grilled or pan-fried fish, shrimp, or as a dipping sauce for appetizers.
Chef Chuck