This is a gorgeous sauce by Irena Macri for use in salads, stir-fried vegetable and protein dishes, as a marinade or dipping sauce with sushi.

INGREDIENTS

1 teaspoon grated Garlic (about 1 large clove)

1 Tablespoon grated Ginger (small knob)

1/3 cup coconut aminos

Juice of ½ lime

2 Tablespoons Fysh Sauce

1½ Tablespoons Honey or Coconut nectar

1 teaspoon Sesame Oil

¼ teaspoon Salt

Optional: ½ long red chilli, finely diced (if you like a bit of heat)

INSTRUCTIONS

Combine all ingredients and store in an airtight jar or container in the refrigerator for up to a month. The salt in the sauce will preserve all of the ingredients quite well. It will become more pungent with ginger and garlic as time goes by.