I call this a ‘supersonic’ sauce because it’s so deliciously addictive and full of good things that it will surely give you superpower! I got inspiration from Smitten Kitchen for dressing a bowl of roasted veggies and rice with a sauce that is tangy, savoury with umami and full of gingery spice, then ramped it up a little with a few more ingredients. An ideal dinner where you’d use this sauce is a bowl of short grain brown rice topped with a mix of roasted broccoli, sweetcorn (for example) and a salmon fillet. The flavours of the sauce go SO well with salmon, and when you drape it over, it transforms a rather earnest sounding dish into a kaleidoscopic whammy of flavours. You could also use it to dress salads or as a dip for grilled chicken or tofu skewers – it will give a ‘kapow’ to anything.
Recipe makes about 350 ml, enough to generously dress 5 – 6 main dish portions.
You will need:
2 tablespoons grated fresh ginger
2 medium garlic cloves, crushed
3 tablespoons white miso (look for the palest you can find, the darker ones will be too intense here)
3 tablespoons tahini (I prefer the light coloured versus the dark)
2 heaped teaspoons honey (use raw for extra flavour)
1/3 cup rice vinegar (you could substitute for cider vinegar)
3 tablespoons toasted sesame oil
3 tablespoons olive oil
2 tablespoons soy sauce
Juice of 1 lime (2 tablespoons)
Put everything into a tall goblet and blitz with a stick blender until silky. Keeps in a jar in the fridge for about a week, if you can leave it that long.
Try not to drink it from the jar:
To make a rice / veg / fish bowl, toss some broccoli and other veg of your choice in a little oil, sprinkle with seasalt and then roast in a hot oven at 200C until going slightly crispy at the edges.
A nice combo is broccoli, sweetcorn and sweet potato. Roasting really intensifies the flavours, and the crispy bits are just delicious. Meanwhile, cook your rice (I’m a big fan of short grain brown rice) and then steam/grill the salmon fillet until just tender. Assemble the bowl: rice at the bottom, a little dollop of sauce, veg next, then top with the salmon fillet. Drape more sauce over and enjoy the zingy, salty flavours.