Orange & Tamarind Dressing
This dressing works particularly well in Asian-style salads, elevating easy, throw-together combinations such as soba noodles with a few vegetables, nuts and chicken, duck, pork or prawns. The mixture can also be used like a marinade or cooking sauce: fill a cleaned fish with sliced orange and fennel, pour the dressing over and bake until the fish is cooked through.
¹⁄³ cup tamarind sauce or purée 50ml orange juice 1 teaspoon caster sugar 1 teaspoon sesame oil 3 tablespoons olive oil 1 orange, finely grated zest 2 teaspoons fish sauce 3 tablespoons water ½ red chilli, seeded and finely chopped 2 tablespoons (30g) chopped coriander
Whisk together tamarind, orange juice and caster sugar until sugar dissolves, then mix in remaining ingredients. Dressing will keep for a few days in the fridge.
Makes 1 cup