Coconut Lime Sauce for Fish

1 can coconut milk (plain, not sweetened)
2 limes, zested and juiced
1 clove garlic, grated
1 knob ginger, peeled and grated
2 kaffir lime leaves (optional)
salt and Splenda (or sugar) to taste
2 egg yolks

 

This is a great sauce for fish or veggies.

 

Boil coconut milk, lime zest, grated garlic, grated ginger and kaffir lime leaves until the liquid is reduced by half.  Add lime juice.  Boil and reduce to the consistency of a thick cream. Remove the lime leaves.

 

Put the 2 egg yolks in a double boiler over water that is just below a simmer.  Slowly whisk in the coconut mixture until it is thick, add a dash of salt and Splenda (or sugar) if neccessary.

  Serve immediately over fish and/or vegetables.