Bright, salty, and a little hot, this jalapeño ponzu sits between a vinaigrette and a dipping sauce. The yuzu gives it a citrus edge that soy alone doesn't have, and the jalapeño adds heat without making it a hot sauce.
Ingredients
- 230 ml (1 cup) soy sauce
- 120 ml (½ cup) fish sauce
- 350 ml (1½ cups) canola oil blend
- 16 g cilantro
- 110 g (4 oz) jalapeño, seeded
- 350 ml (1½ cups) yuzu sour
Instructions
- 1Blend all ingredients until fully smooth.
- 2Taste and adjust seasoning.
- 3Label, date, and refrigerate.
Cook's Note
Blend until fully smooth and emulsified, if the oil is still separating in visible layers, keep blending. Serve cold; the flavor is sharper and cleaner when well chilled.
Best Served With
Over tuna tartare, raw oysters, grilled fish, or as a dipping sauce for dumplings.
Why This Recipe Works
Fish sauce and soy together create more depth than either alone, the fish sauce is fermented and adds a background richness that soy by itself lacks. The yuzu sour adds brightness, and the oil rounds out the saltiness.
Make It Yours
- Add fresh ginger for more heat.
- Swap cilantro for Thai basil.
- Use seeded serrano instead of jalapeño for a similar flavor with more heat.
Leftover Strategy
Keeps refrigerated for 1 week. Shake or re-blend before using as the oil will separate.
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Pairing
Crisp Sauvignon Blanc or a cold lager.