Fish

THAI MUSTARD SALMON

Ingredients
  • gold barbeque sauce, 150 grams
  • dark brown sugar, 75 grams

  • lime juice

  • fish sauce, 27 grams

  • soy sauce, 27 grams

  • fresh ginger, 20 grams

  • black garlic, 20 grams

  • chili flakes, 4 grams

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Directions
  1. Peel the ginger and grate using a microplaner. 

  2. Peel the garlic and add the cloves to a blender/food processor.  Process until puree or paste like. Slice and juice the fresh limes. 

  3. Add all ingredients to a small pot. While whisking the glaze, slowly bring the temperature up just until the sugar melts.

  4. Remove from heat and allow to cool to room temperature. Once cooled, store in the fridge up to 24 hours before use.