Thai Chile-Plum Glaze

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From: EatingWell Magazine July/August 2014

Sriracha and fish sauce give this praiseworthy sauce recipe a spicy, complex flavor. Brush on chicken, pork, fish or shrimp while grilling to create a beautiful glaze or serve on the side as a dip.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 cup plum preserves
  • 2 teaspoons sriracha sauce
  • 1 teaspoon fish sauce

Preparation

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  1. Heat oil in a small saucepan over medium heat. Add garlic and ginger; cook, stirring often, until starting to brown, 2 to 3 minutes. Stir in preserves; cook until dissolved and hot, about 2 minutes. Add sriracha; cook 30 seconds more. Remove from heat; add fish sauce.

Nutrition information

  • Serving size: 1 Tbsp.
  • Per serving: 70 calories; 2 g fat(0 g sat); 0 g fiber; 14 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 12 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 65 mg sodium; 8 mg potassium
  • Carbohydrate Servings: 1

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