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Plum Juice Fish Sauce
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is perfect to freeze and then defrost to pour over sautéed fish or chicken.
greengage plums, or other kinds of plums will do
Place plums in a large kettle, adding water to cover halfway up the plums. Bring to a boil, reduce to simmer, and cook for about 20 minutes. Allow to cool. Squeeze the pits out of the plums, and strain the liquid. To each cup of juice, add the zest of a lime, a little sugar, if needed, and about 1 tablespoon of ground ginger. Freeze this, and then when you serve fish or chicken, simply thaw it out and drizzle over the cooked fish or chicken.
Recipe created 1994-07-18.