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Sweet-Sour Sauce for Satay

Amy Albert

Yield: Yields about 1/2 cup.

Servings: four.



  • 1 tsp. kosher salt
  • 1/4 cup granulated sugar
  • 1/4 cup distilled vinegar
  • 2 Tbs. fish sauce
  • 4 fresh bird chiles, cored, seeded or unseeded (according to your heat preference), and minced
  • 2 Tbs. minced fresh ginger

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 5
  • Fat (g): 0.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 1180
  • Carbohydrates (g): 17
  • Fiber (g): 1
  • Protein (g): 1


  • In a small saucepan, combine the salt, sugar, vinegar, and fish sauce. Cook over low heat until the sauce begins to bubble and thicken, about 3 minutes. Remove from the heat and cool slightly. Add the chiles. Just before serving, add the ginger.


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