Chili Honey Ginger Sauce

Here's the recipe.

Ingredients:

• 3 tablespoons of honey

• 2 tablespoons of freshly grated ginger(using a Microplane or ginger paste would work as well)

• 1 teaspoon lime zest

• 1/2 teaspoon Paprika

• 1/8th teaspoon cayenne pepper(can be adjusted to personal preference)

• 1/2 teaspoon fish sauce

• 1/2 teaspoon soy sauce

• 1/2 teaspoon lemongrass paste(optional)

In a small bowl, whisk together the ingredients; I like to whisk in each ingredient at a time for flavor adjustment. Once all ingredients are mixed, the sauce is ready to use. I want to note that this sauce can easily be turned into a marinade by adding 1/8 - 1/4 cup of water. Then, cover the fish and let it marinate in the fridge for at least four hours. To cook, remove the fish from the marinade and broil at 450F for 15 minutes. If wanting to use the sauce and marinade, it would be best to double the recipe or divide it before adding the water.

I used this recipe for Fish Friday tonight. I let the trout marinate for four hours and then boiled it. I served it with some sauce on the table to glaze the fish and a side of sauteed sugar snap peas.

Note: The best and safest way to peel ginger is to use a spoon. Use the side of the spoon to remove the skin of the root. Alternately, using a cut glove and a peeler works, too.