Description
This dipping sauce for fish cakes is a quick and flavorful blend of creamy, tangy, and slightly sweet ingredients with optional heat and umami. It enhances any seafood dish and is ready in minutes with no cooking required.
Ingredients
- 1/2 cup mayonnaise
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar or lime juice
- 1 tsp honey or brown sugar
- 1 garlic clove, minced or grated
- 1/2 tsp grated fresh ginger (optional)
- 1 tsp sriracha or pinch of chili flakes (optional)
- 1/2 tsp fish sauce (optional)
- Chopped green onions or cilantro for garnish
Instructions
- In a small bowl, combine mayonnaise, soy sauce, and rice vinegar (or lime juice).
- Stir in honey or brown sugar to balance the acidity.
- Add minced garlic and optional grated ginger.
- If desired, mix in sriracha or chili flakes for heat and fish sauce for umami.
- Whisk until smooth and well combined.
- Garnish with chopped green onions or cilantro.
- Chill for 10–15 minutes to let flavors meld, or serve immediately.
Notes
Use Greek yogurt instead of mayo for a lighter option.Add Dijon mustard for extra tang and complexity.A splash of sesame oil adds a nutty flavor.Great with fish cakes, crab cakes, fried shrimp, or grilled seafood.Store in fridge for up to 5 days; stir before serving.
Nutrition
- Serving Size: 2 tbsp
- Calories: 110
- Sugar: 1g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg
