Ginger vinaigrette

Recipe by Leslie Brenner

This easy sauce turns any kind of fish (seared, grilled, roasted, poached) into a special event. 

This recipe makes enough to sauce two servings.  For more, just double, triple or quadruple the ingredients. You can make it ahead up; if you prepare it more than a few minutes in advance, don't add the cilantro till just before you serve it.

2 tablespoons rice vinegar

1 teaspoon soy sauce

1/2 teaspoon fish sauce

1 tablespoon freshly squeezed lime juice

1 1/2 tablespoons extra virgin olive oil

2 teaspoons toasted sesame oil

2-inch piece of ginger, peeled and cut into julienne

1 scallion (white and green parts), sliced thin

In a medium bowl, whisk together the rice vinegar, soy sauce, fish sauce and lime juice, then whisk in the olive oil and sesame oil. Add the scallion and chopped cilantro and stir to combine.