This is a vibrant, sweet, and spicy sauce that is yummy on seared scallops, roast chicken breasts, and grilled fish fillets. It’s easy to make and keeps well in the refrigerator for up to a few weeks. Feel free to throw in some minced garlic if you love it the way I do. The cilantro is optional, but the fresh green fragrance and color is an appealing touch.
Recipe information
Yield
makes 1 cup
Ingredients
Preparation
Use a zester to zest the oranges or tangerines; set the zest aside. To make the segments, use a sharp knife to cut a generous slice off the top and bottom of the oranges, exposing the juicy insides. Working from top to bottom with a small, sharp knife (I like a 4-inch blade), cut the peel off in strips, going deeper than usual so that the outer membrane of the fruit is removed. Work your way all around the fruit, curving your cuts with the shape of the fruit, until the orange flesh is fully exposed. Discard the skin and membrane. Pick up the fruit in one hand and, working over a bowl, turn the fruit on its side and with the knife in the other hand, slice in between the membranes that separate the sections, releasing a completely peeled segment into the bowl, which will also catch the juice. Drain the juice into a small saucepan and reserve the segments. Add the zest, lime juice, sugar, soy sauce, and ginger to the saucepan. Bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Mix the cornstarch with 1 teaspoon water and whisk into the hot mixture. Bring it to a boil, then lower the heat and simmer until thickened, about 3 more minutes. Stir in the sweet chili sauce and cool. Stir in the reserved segments and cilantro.
