Recipe by twissis
This simple recipe originated in New Zealand compliments of New Zealand Wasabi Ltd & has been a busy little food find ever since I found it. It used the lovely lime flavour as written & which I prefer, but works equally well if you want the lemon soy syrup flavour. I always add roasted or fresh minced garlic to it & use it to dress crisp oriental salads & in all my citrus-based oriental dishes (Time doesn't include time for sauce to cool). Enjoy!
Top Review by Kat's Mom
I used two limes because our limes here are a bit small and not super juicy. Also added the crushed garlic. Yes, this is salty, but that is what I both expect and want from a soy based sauce. My batch has not even cooled yet I am having a hard time to keep from constantly tasting it. I used Kikkomann Soy Sauce as that is the "thinnest" I am familiar with. This is going in my "faves" cookbook as I am positive it will make to-die-for chicken and a great salad dressing when mixed with vinegar! Thanks. UPDATE: I used this last night to marinate (15 minutes) and then simmer a pork loin roast and it was delicious!