The Magic Of Pan-Asian Sauce: A Cultural Fusion

Pan-Asian sauce is a sweet and spicy glaze that can be brushed over grilled meats like shrimp, scallops, chicken, or pork. It is made by sauteing minced ginger in olive oil and then adding a mixture of soy sauce, ketchup, oyster sauce, lemon juice, and water. The sauce is then slowly boiled and sugar is added before serving. Some variations include adding red chilli pepper flakes for heat and honey for sweetness.

Pan Asian Sauce ingredients

A Pan-Asian sauce is a sweet and spicy glaze that can be brushed over grilled meat and seafood. The ingredients for a basic Pan-Asian sauce are:

• Ginger
• Lemon juice
• Cilantro
• Olive oil
• Soy sauce
• Oyster sauce
• Ketchup
• Sugar
• Honey
• Red chilli pepper flakes

Optional ingredients include:

• Water
• Hot water
• Lemon

The sauce is made by sauteing minced ginger in olive oil until fragrant, then adding the other ingredients and bringing the mixture to a slow boil. The sauce can be refrigerated and served with grilled meat or seafood.

How to make Pan Asian Sauce

Pan-Asian sauce is a versatile sauce that can be used as a glaze, marinade, or dipping sauce for various proteins and vegetables. It is characterised by its sweet, salty, and spicy flavours, and can be easily customised to suit individual tastes. Here is a step-by-step guide on how to make a delicious Pan-Asian sauce:

Ingredients:

• 1/4 cup minced ginger
• 3 tablespoons lemon juice
• 3 tablespoons coarsely chopped cilantro (coriander) leaves
• 1/4 teaspoon red chilli pepper flakes (optional)
• 1 tablespoon olive oil
• 1/4 cup gluten-free oyster sauce
• 1 tablespoon gluten-free Tamari or soy sauce
• 3/4 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon sugar

Method:

• In a medium-sized saucepan, heat the olive oil over medium heat.
• Add the minced ginger and sauté for about 1 minute, until it becomes fragrant.
• In a separate bowl, combine the oyster sauce, Tamari or soy sauce, lemon juice, and water (if using).
• Pour the combined sauce mixture into the saucepan with the ginger.
• Bring the sauce to a gentle boil, then reduce the heat to medium-low.
• Add the sugar and honey, stirring continuously until they dissolve completely.
• If desired, add a small amount of hot water to adjust the consistency of the sauce.
• Remove the sauce from the heat and set it aside.

Your Pan-Asian sauce is now ready to use! It can be drizzled over grilled meats, used as a marinade, or served as a dipping sauce. For a spicier kick, add the optional red chilli pepper flakes to the sauce while cooking. This sauce is versatile and can be adjusted to your taste preferences. Play around with the measurements and add-ins to make it your own!

Pan Asian Sauce nutritional information

Pan-Asian sauce is a versatile sauce that can be used in stir-fries, as a marinade, or as a dipping sauce. It typically features a blend of hot, sweet, and tart flavours, with a combination of ingredients such as fermented chilli peppers, red chilli powder, garlic, pear juice, and sake.

While there are many variations of Pan-Asian sauce, one common recipe includes ingredients such as soy sauce, oyster sauce, ketchup, lemon juice, and water. This particular recipe is often associated with Bonefish Grill, and it can be used as a glaze for grilled dishes, such as shrimp or salmon.

• Calories: 70 per serving
• Total Fat: 7g
• Saturated Fat: 0g
• Cholesterol: 5mg
• Sodium: 570mg
• Carbohydrates: 5g
• Sugar: 0g
• Fiber: 0g
• Protein: 1g

It's important to note that nutritional values may vary depending on the specific recipe and serving size. Additionally, different recipes may include variations in ingredients, which can further alter the nutritional profile.

When considering the nutritional aspects of Pan-Asian sauce, it's worth noting that it can be a good source of certain nutrients, such as protein and vitamins, depending on the specific ingredients used. However, it may also contain a significant amount of sodium and added sugars, so it should be consumed in moderation as part of a balanced diet.

Bonefish Grill Pan Asian Sauce

Pan-Asian sauces are typically made with a combination of ingredients such as soy sauce, oyster sauce, lemon juice, and ginger. These sauces often feature a blend of sweet, salty, and spicy flavours, and can be used to enhance a variety of dishes, from seafood to meat and vegetables.

The Bonefish Grill Pan Asian Sauce is a popular example of a Pan-Asian sauce, renowned for its versatility and flavourful profile. This particular sauce is a blend of several simple ingredients, creating a delicious condiment that can be used in a variety of ways.

The recipe for Bonefish Grill Pan Asian Sauce typically includes the following:

• Minced ginger, which is sautéed in olive oil until fragrant, creating a base layer of flavour.
• Lemon juice, which adds a tangy and bright note to the sauce.
• Soy sauce, providing that quintessential savoury and umami flavour associated with Asian cuisine.
• Oyster sauce, which imparts a unique briny and slightly sweet taste, enhancing the savoury characteristics of the sauce.
• Ketchup, which may seem unusual, but its sweetness and tanginess contribute to the complex flavour profile.
• Water, which helps to thin out the sauce and ensure it has the ideal consistency.

The preparation method for this sauce is straightforward. The ginger is first sautéed in olive oil, releasing its aroma and flavour. The remaining ingredients are then combined in a bowl and added to the sauté pan. This mixture is brought to a slow boil, and then sugar is added over low to medium heat, resulting in a thick, glossy sauce.

The Bonefish Grill Pan Asian Sauce is incredibly versatile. It can be used as a glaze for grilled shrimp, as a topping for sea bass, or brushed onto meats like chicken or pork. The sauce adds a burst of flavour to any dish, with its unique blend of sweet, salty, tangy, and savoury notes.

This sauce is a fantastic example of how a few simple ingredients can come together to create a condiment that elevates any meal. It is a testament to the creativity and flavour possibilities within Pan-Asian cuisine.

Variations of Pan Asian Sauce

Pan-Asian sauce is a versatile sauce that can be used as a marinade, dipping sauce, or to flavour stir-fries. It is a blend of sweet, savoury, and spicy flavours, with a base of fermented chilli peppers, chilli powder, garlic, pear juice, and sake.

Spicy Variation

Add red chilli pepper flakes to the basic sauce for a spicy kick. This variation is perfect for those who enjoy a bit of heat with their meal. The chilli pepper flakes add a nice punch to the sauce without overwhelming the other flavours.

Honey Variation

For those with a sweet tooth, a touch of honey can be added to the basic sauce. Honey provides a delightful floral sweetness that balances the savoury and spicy notes in the sauce. This variation is especially tasty when brushed over grilled dishes, adding a glossy sheen to the food.

Ginger Variation

Ginger is a common ingredient in Asian cuisine, and adding a bit more to the basic sauce can enhance its flavour. The ginger variation is perfect for those who enjoy a more pronounced ginger taste in their dishes. It pairs exceptionally well with seafood, chicken, and vegetables.

XO Sauce

XO sauce is a type of Pan-Asian sauce that originated in Hong Kong and is commonly used in Cantonese cuisine. It is a spicy seafood sauce made with dried seafood, onions, chillies, garlic, and oil. XO sauce adds a savoury and umami flavour to dishes and can be used as a condiment or during cooking.

Sweet and Sour Sauce

Sweet and sour sauce is a classic Cantonese-style sauce that balances two types of vinegar (distilled white and rice wine) with tangy tomatoes and sweet pineapple. This sauce is perfect for those who enjoy a tangy and fruity flavour with their meals. It is commonly used in Chinese stir-fries.

Hoisin Sauce

Hoisin sauce, also known as Haixian sauce, is a sweet and savoury sauce made from fermented soybeans. It is commonly used in East and Southeast Asian cuisines, such as in Peking duck or phở. Hoisin sauce is a versatile condiment that can be used as a dipping sauce, marinade, or directly on dishes.

These variations of Pan-Asian sauce showcase the versatility and adaptability of this flavourful condiment. Each variation highlights different aspects of the sauce, whether it's the heat, sweetness, or savouriness, providing a diverse range of options to elevate any meal.

Frequently asked questions