Tiger sauce

2 cups
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In

Recipe: #39096

July 10, 2022



"Used in Asian cooking and some south American this yummy sauce can go with just about anything seafood. Freeze flat in a zip lock bag and use what u need. the paste can be found in asian markets"

Original recipe yields 2 cups servings
OK

Nutritional

  • Serving Size: 1 (133 g)
  • Calories 357.3
  • Total Fat - 27.7 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 12.3 mg
  • Sodium - 3232 mg
  • Total Carbohydrate - 23.3 g
  • Dietary Fiber - 3.2 g
  • Sugars - 14.5 g
  • Protein - 7.8 g
  • Calcium - 85.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 15.1 mg
  • Thiamin - 0.2 mg

Step 1

Blend all together until smooth. Best to use a ninja or something that can really cut the onions until you cannot see them.

Step 2

The colour of the sauce should be a bright canary yellow, and the consistency is not at all thick, it is quite fluid. I’d probably say it has the consistency of heavy/double cream.

Step 3

It will keep in the fridge for a while but best to freeze most of the batch and keep only what you need in the fridge.

Tips & Variations


No special items needed.

Related

JostLori

Oh my gosh, this is a delicious sauce! I made half a recipe for the two of us, and it made enough for our dinner tonight, and likely enough for two or three more. I was out of red onion, so I used a shallot instead. For the Aji paste, I had both a hot one and a non-spicy one. I used the non-spicy one and the sauce is absolutely delicious - we had it over swordfish sprinkled with Greek seasoning and grilled. Next time, I'll probably use a combo of half hot and half not-hot Aji paste, just for the little kick of heat. Regardless, this is DEFINITELY something I want to keep in my freezer at all times. Thanks for sharing - this one is going into my Best of 2022 file.

review by:
(30 Jul 2022)