Three Dipping Sauces Recipes

SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES

Provided by Bobby Flay

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 29

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces image

Steps:

Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

Ingredients

1 pound skinless salmon fillet, sliced into 1-inch-thick strips
1 pound skinless tuna loin, sliced into 1-inch-thick strips
1 pound yellowtail fillet, sliced into 1-inch-thick strips
Canola oil
Salt and freshly ground black pepper
Garlic-Lime Aioli, recipe follows
Spicy Ponzu, recipe follows
Orange-Ginger Sauce, recipe follows
1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup soy sauce
1/4 cup fresh lemon juice
1 teaspoon chile-garlic sauce
Pinch sugar
Freshly ground black pepper
1 tablespoon canola oil
2 tablespoons peeled and finely grated fresh ginger
1/4 teaspoon red chile flakes
1 1/2 cups fresh orange juice
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced
1 teaspoon toasted white sesame seeds

THREE DIPPING SAUCES

This recipe is an accompaniment for [Master Stock Chicken](/recipes/food/views/109290) .

Provided by Neil Perry

Number Of Ingredients 20

Three Dipping Sauces image

Steps:

Heat the peanut oil in a wok and fry the chillies until they blacken. Discard the chillies and allow the oil to cool. In a mortar and pestle crush all the other ingredients lightly. As the oil cools add to the mortar and mix well. Leave for a little while to allow the flavours to marry.
Very good on boiled and fried dishes, and a great dressing for grilled scallop salad.
Mix the diced ginger with the vinegar and allow to stand for 1 hour before serving.
You'll find this easy to make but very effective on boiled meats.
In a wok, heat up the peanut oil and fry the spring onions, ginger, garlic and chillies for 3 minutes. Add all the other ingredients and reduce the sauce by half. Remove from the heat and cool.
Can be used as a cold dipping sauce or heated up and tossed with steamed vegetables.

Ingredients

50 ml (3 tablespoons plus 1 teaspoon) peanut oil
2 dried chillies
3 spring onions (scallions), white part, with 2 cm (3/4-inch) of green left on, finely sliced
1 large knob ginger, finely diced
2 cloves garlic
15 ml (1 tablespoon) shaohsing wine
15 ml (1 tablespoon) rice-wine vinegar
2 tablespoons sea salt
2 tablespoons superfine sugar
100 ml (1/2 cup) Chinese black rice vinegar
2 large knobs ginger, finely diced
30 ml (2 tablespoons) peanut oil
4 spring onions (scallions), sliced into rounds
2 large knobs ginger, finely diced
3 cloves garlic, finely diced
2 red chillies, sliced
60 ml (1/4 cup) bean paste
60 ml (1/4 cup) shaohsing wine
60 ml (1/4 cup) rice-wine vinegar
4 tablespoons (1/4 cup) crushed yellow rock (or light brown) sugar

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Three Dipping Sauces Recipes

SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES

THREE DIPPING SAUCES

This recipe is an accompaniment for [Master Stock Chicken](/recipes/food/views/109290) .

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