LEMONY THAI SAUCE

Gather all ingredients and measure them out: fresh lemon juice, lemon peel, sugar, ground coriander, black pepper, and vegetable oil. Zest the lemon before juicing to obtain the required lemon peel.

Combine the lemon juice and sugar in a small saucepan over low heat, stirring gently until the sugar is fully dissolved. Do not allow the mixture to boil.

Remove the saucepan from heat and stir in the lemon peel, ground coriander, and black pepper. Allow the mixture to rest briefly so the dry spices begin to bloom in the warm liquid.

Slowly whisk in the vegetable oil in a thin, steady stream to emulsify the sauce into a smooth, cohesive consistency. Continue whisking until the oil is fully incorporated.

Taste the sauce and adjust seasoning by adding more lemon juice for tartness, sugar for sweetness, or pepper for heat as desired. The sauce should be bright, tangy, and lightly aromatic.

Use the sauce immediately as a basting sauce applied to fin fish during the last 10 minutes of baking or roasting, brushing on generously every few minutes. Alternatively, transfer to a sealed container and refrigerate for up to three days.