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I use this sauce for salmon mostly but I’ve also tried it with prawns, chicken, and other white fish. It is very sweet but very tangy and delicious poured over the protein or you can allow the protein do its final cooking minutes in it. Be warned, however, it is addictive and it’s very easy to eat lots of it. It’s also very sticky and can set like toffee if not used when it is ready.

  • Makes/Serves
  • ½ cup
  • Preparation Time
  • 20 minutes
  • Cook | Chill | Freeze
  • 10-15 minutes
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • 300gm palm sugar
  • 150ml water
  • Grated rind and juice of 2 limes
  • 2 Kaffir lime leaves, shredded
  • 2cm piece of ginger, grated
  • 1 large red chilli, deseeded and finely sliced
  • 2 Tbsp fish sauce


  1. Place the sugar and water in a pan and stir over low heat until the sugar dissolves.
  2. Increase the heat and cook for 5-6 minutes until the mixture starts to caramelise.
  3. Add the rind, juice, kaffir lime leaves, chilli, fish sauce and ginger and cook for 1 minute.
  4. Use immediately, or store in the fridge until required. May need to come to room temperature if stored int eh fridge before using.