Thai Oranger Ginger Savory Relish
"zesty . tang . spice"
Serve our Thai Orange Ginger Relish with: chicken, fish, turkey burgers, grilled shrimp, burgers, salmon, duck, lamb.
Our Thai Orange Ginger Savory Relish is bright, spicy and full of tang. The clash of sweet sour and Thai spice is delicious on baked fish, grilled shrimp and chicken. Our Thai Orange Ginger Relish makes a wonderful savory sauce on duck and lamb and can be used to season fish fillets and braised chicken. Add to a carrot soup or to a Thai Red Curry sauce for a tangy twist. A terrific gourmet relish to spoon atop grilled chicken or veggie burgers. Add a little fresh lime, oil and herbs for a zingy salad dressing.
✓ Gluten Free
✓ Preservative Free
✓ No additives or colors
✓ Good source vitamin A
✓ Low Sugar
Jar Size 12 OZ
✗ Not suitable for Vegans (contains anchovy-fish sauce)
✤ Marinade: add 1/2 cup lime juice, 1 tab grated ginger, 1tsp chopped chilli or sambal, 2 tablespoons Thai Orange Ginger Relish with fresh coriander/mint for a quick marinade or just use half a jar of Thai Orange Ginger Relish with chopped fresh herbs.
✤ Tangy Thai curry: add 1/2 a cup of Thai Orange Ginger Relish to a tablespoon of red curry paste and coconut milk and season with sugar lime and fish sauce (duck, chicken, prawns and vegetable).
✤ Dressing: add lemon or lime juice, olive oil and S&P for salads and grilled seafood. ✤ Fold through quinoa with sesame seeds and mint.
✤ Sauce: add 2 table spoons to 1/2 cup of chicken stock, salt and pepper, knob of butter and liquify. Finish with chopped fresh mint (chicken and lamb).
✤ Carrot soup: Add 1/2 a cup to a basic carrot soup base, liquify and finish with coriander and sesame seeds.
✤ Salmon: Season with salt and pepper. Place skin side down in hot pan and crisp. Spread Thai Orange Ginger Sauce over seasoned salmon and caramelize under a grill.
✤ Fish fillet in foil & couscous: Place a tablespoon of raw couscous and a knob of butter on foil. Add salt and pepper and spread fish fillet with Thai Orange Ginger Relish. Place fillet on raw couscous and butter. Sprinkle with spring onions and coriander. Pull the corners of the foil up and crimp together, bake 8 to 10 minutes. Serve with salad.
|Serving Size: 30g | 2Tbsp|
Calories: 22 Calories from Fat: 0
Total Fat: 0g
Sat Fat: 0g
Trans Fat: 0g
Total Carbohydrate: 5g
Dietary Fiber: <1g
Sugars: 4g (% naturally from fruit)
|Vitamin A 40%||Vitamin C 11%|
|Calcium 1%||Iron 1%|
Ingredients: Orange juice 100%. Carrot. Cane sugar. Fish sauce (anchovy. water. sugar. salt) Rice Vinegar. Lime juice 100%. Red onion. Thai curry paste (red chili. lemon grass. garlic. ginger. shallot. salt. kaffir lime. spices. galangal. shrimp paste. coriander. cumin) Ginger. Garlic. Cilantro. xanthan gum (naturally occurring)