Fresh Ginger Seafood Sauce

READY IN: 20mins
Recipe by Roger Clark

Excellent and very interesting side dish or condiment to seafood. The fresh ginger is really delicious and will keep for a couple of weeks in tight container

Top Review by Anna Kumquat

The touch of ginger in this made me want to try it. This was quite good-I’ll make it again. I’m watching fat grams, so I used FF sour cream and FF mayo, to my taste it was more than acceptable. Used it for a mixed shellfish plate. Had a little trouble with the “4 oz.” measurements given, is that fluid ounces or weight? It’s listed as making 2 cups and if it was supposed to be fluid ounces that wouldn’t add up. I just used equal parts of those 3 ingredients and added the rest to taste so I think I came up with the ratios you had in mind. Will try it without the sugar next time, not sure if it needed that, but will test. The ginger added a little brightness and newness that I really liked in this kind of sauce. Had a good meal thanks to you Roger Clark!

Ingredients Nutrition


  1. Grate fresh ginger with very fine grater.
  2. Mix all ingredients as shown.
  3. Refrigerate for an hour or so.
  4. Use your own taste to make more or less spicy as fresh ginger is very pungent.
  5. Delicious on Shrimp or fried fish.

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