Monday, July 14, 2003
Coconut Cilantro Pesto Sauce
Goes brilliantly over fish. A low-fat sauces that adds sophistication to your dish.
1/2 cup light coconut milk—may use the whole can as well
1 bunch chopped cilantro
1 teaspoon grated lemon peel
2 tablespoons fish sauce
1 tablespoon maple syrup
2 teaspoons lime juice
2 teaspoons Thai chili paste
2 shallots, peeled
2 cloves garlic
1/3 cup rice vinegar
Place everything in the food processor and process until amalgamated.
This may be heated to serve by simply placing in the microwave for 2
minutes.
Stores well up to one week in the fridge.
Per Serving (excluding unknown items): 35 Calories; 2g Fat (40.1% calories
from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 6mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2
Other Carbohydrates.
Serve this sauce over barbeque swordfish, halibut, Snapper or any other white flesh fish. May also be used as a base for a Thai style salad dressing by simply adding 2 tablespoons of Toasted sesame oil.
