Sweet and sour ginger sauce
A sweet and sour sauce with ginger. What can be wrong about that? ?I make this sauce to pour over my crispy sea bass. A delicious combination. The sauce is made with stem ginger. That is tender and sweet. Delicious.
Sweet and sour ginger sauce I #482 translated from Beb Vuyk Groot Indonesisch Kookboek, page 385.
2 cups of broth
2 cloves of garlic
2 tablespoons of tomato paste
1 teaspoon of ground ginger
2 tablespoons of vinegar
1 tablespoon of chopped stem ginger
1 tablespoon of oil
1/2 tablespoon of cornstarch
Chop the shallots and the garlic together finely and fry them in the oil. Add the ginger powder, the tomato paste, the broth and vinegar. Thicken the sauce with the cornstarch and stir in the stem ginger.
I choose not the cheapest tomato paste. That is often too acidic than the slightly more expensive ones. There’s already vinegar in the sauce so more acidity is not nice.
I fry the onions and garlic in a sauce pan. I add the ginger powder (djahe), the tomato paste and the broth.
The sauce does not look like a ginger sauce. More like a super spicy vissausje. But the opposite is true. The cornstarch is just enough to make the sauce a little thick. I let it simmer for a minute. The concentrated than even nicer in. It must be nice to stick your fish ;-).
Beb Vuyk, best known for her Groot Indonesisch Kookboek (Big Indonesian Cook Book), was much more than a great cook. She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.