This simple sauce goes well with spring rolls as a dipping sauce. Also, it makes a good marinade for seafood. I once served grilled trout marinated in this sauce to a friend who disliked fish—it completely changed his mind!

Ingredients

　　1/4 cup low-sodium soy sauce

　　1 tablespoon rice vinegar

　　2 tablespoons fresh lime juice

　　1 1/2 teaspoons sesame oil

　　1 tablespoon thinly shredded fresh ginger

　　1 green onion, green part only, minced

　　2 teaspoons black sesame seeds, toasted (see note)

Step 1

Step 2

　　Note

　　Sesame seeds can be purchased already toasted, but to toast your own, preheat the oven to 350°F (177°C). Spread the sesame seeds out on a baking sheet in a single layer. Bake for 5 to 6 minutes, or until the sesame seeds are crisp and fragrant. Watch them carefully so they don't burn.

　　Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.