Spicy Ginger and Lime Sauce

Spicy Ginger- Lime Sauce
Nancy Lope-McHugh
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 1 small bowl (8 servings)
Nutritional Guidelines (per serving)
40 Calories
3g Fat
3g Carbs
0g Protein
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Nutrition Facts
Servings: 1 small bowl (8 servings)
Amount per serving
Calories 40
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 374mg 16%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 2%
Protein 0g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This sauce was inspired by Thai and Vietnamese flavors. It is very easy to prepare and perfect for tweaking to not only your taste but also your heat tolerance. The recipe is for a small batch for two servings but you can quickly, and easily, double or even triple the ingredients. 

This zesty sauce has amazing fresh flavors that are slightly tart, sweet, gingery and definitely spicy. You may use it for dipping fresh spring rolls into it, for marinading either poultry or seafood, or also as a  condiment for grilled meat and fishes. Go on give it a try, you'll love the burst of flavors.


  • 2 tablespoons lime juice (freshly squeezed*)
  • 1 teaspoon honey
  • 2 tablespoons vegetable oil (use something good quality, like sesame or avocado or even olive oil)
  • 2 tablespoons fish sauce
  • 1 splash soy sauce (amount is to taste)
  • 1 large garlic clove (minced, if measured out it equates to one heaping teaspoon)
  • 1 teaspoon fresh ginger (grated)
  • 1 tablespoon chile pepper (finely chopped, seeds included, you can use Thai chile or any pepper with a medium-high heat and as many as you'd like)
  • 1 small handful cilantro leaves (roughly chopped, adjust to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Take the little bowl and into it pour the fresh lime juice, the honey, the oil, fish sauce and a splash of soy sauce. Give the ingredients a good stir then set the bowl aside.

  3. Peel the garlic and finely mince it either with a knife or with a garlic press, then add it to the bowl with the other ingredients and mix it until well combined.

  4. Now use a spoon to peel the skin off from the ginger, if you need a further guide take a look at these instructions. Use the finest side of the box grater (the side with the smallest holes) to grate the peeled ginger. Grate until you have the teaspoon then place it in the bowl and again mix the ingredients well. 

  5. Chop the chile pepper and for a spicier sauce include the seeds, but for a milder version discard them. Add the chopped pepper bits into the bowl and stir.

  6. Next, chop a very small handful of fresh cilantro leaves and add them to the bowl, mix and try to combine everything as best as possible. 

  7. Allow the sauce to sit on the counter for a minimum of 10 minutes. If you'd like you may also allow the sauce to sit overnight and use the next day but for this cover the bowl and place in the refrigerator. After the 10 minutes, or overnight, taste the sauce and see if it is to your taste or if it needs tweaking. You may at this time also want to think about what you'll be using it on and if you should add more soy sauce. 


  • Using lime is imperative as this is an important flavor for the sauce that is inspired by Thai cuisine. If you use lemons you will end up with a, still delicious, but completely different flavor.