Lemon Sauce
This wonderfully fragrant lemon sauce is perfect for white firm-fleshed steamed fish, it is also suited to stir-fried chicken.
Overview
A bright, Asian-inspired sauce balancing fresh lemon with umami-rich soy and aromatic ginger. This fragrant, glossy accompaniment brings clean acidity and subtle heat to steamed white fish and stir-fried chicken.
Ingredients
Base liquid
- 70 ml Chinese chicken stock
Flavourings
- 1 ½ tablespoons lemon juice (freshly squeezed)
- 2 teaspoons sugar
- 2 teaspoons light soy sauce
- 2 teaspoons dry sherry (or rice wine)
- ½ teaspoon garlic (finely chopped)
Aromatics & thickener
- 1 dried red chilli
- 1 teaspoon cornflour (blended with 1 teaspoon water)
Method
Stage 1 - Build sauce base
- Add all the sauce ingredients except for the cornflour mixture to a small saucepan.
- Bring it to the boil over a high heat and then add the cornflour mixture.
Stage 2 - Thicken & serve
- Simmer for 1 minute until glossy and thickened.
- Return the protein (chicken strips or steamed fish) to the sauce and stir-fry them long enough to coat them all well with the sauce.
- Turn onto a platter and serve at once.
Notes
- Cornflour slurry: Always blend cornflour with cold liquid before adding to hot sauce to prevent lumps forming.
- Fresh lemon juice: Essential for bright flavour; bottled juice lacks the same aromatic qualities.
- Chilli heat: Leave the dried chilli whole for mild background warmth; break it up for more intense spice.
Serving
Serve immediately with steamed white fish fillets, poached fish, or stir-fried chicken. Also excellent with prawn dishes.
Storage
- Best eaten immediately after preparation.
- Keeps refrigerated for 1 day; reheat gently, stirring to reincorporate any separated ingredients.
- Does not freeze well; cornflour-thickened sauces become grainy upon thawing.
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