This recipe can be prepared in 45 minutes or less.
This recipe originally accompanied Halibut with Roasted Vegetables and Spicy Cilantro Sauce .
Recipe information
Yield
Makes about 3/4 cup
Ingredients
Preparation
Step 1
Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.
Step 2
In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
Step 3
Just before serving, stir in lemon juice.
