EXECUTIVE CHEF RICKY PIGG / STONEY RIVER LEGENDARY STEAKS
1/4 c vegetable oil
1/4 c fresh ginger, minced fine
2 T fresh garlic, minced fine
Heat the oil in a sauté pan over medium heat. Add the ginger and garlic sizzle briefly and soften. Do not brown garlic. Set aside to cool.
1/3 c soy sauce
1/3 c rice wine vinegar
1/4 c dry sherry wine
1/4 c sugar
In a small bowl mix the ingredients together. Add the cooled ginger oil/garlic mixture. Place in a storage container and label, date and refrigerate.
Reheat sauce and serve over sauteed sea bass or the seafood of your choice.