gold sauce, 150 grams

dark brown sugar, 75 grams

lime juice, 40 grams

fish sauce, 27 grams

soy sauce, 27 grams

fresh ginger, 20 grams

black garlic, 20 grams

chili flakes, 4 grams


Peel the ginger and grate using a microplaner. 

Peel the garlic and add the cloves to a blender/food processor.  Process until puree or paste like. Slice and juice the fresh limes. 

Add all ingredients to a small pot. While whisking the glaze, slowly bring the temperature up just until the sugar melts.

Remove from heat and allow to cool to room temperature. Once cooled, store in the fridge up to 24 hours before use.