The main ingredient of this sauce is the ginger. From it we will squeeze the juice. To obtain 4 tbsp of juice was enough for me 2 peeled piece in the photo.

I have used that same ancient "device" for grinding. The ginger was sliced open and rubbed. You can do it in a mortar. And then squeezed the juice through cheesecloth.

Here's the juice turned out.

A set of products. In the photo I have more tomatoes than indicated in the ingredients, as they are quite small. And pepper the opposite big, I took half. Definitely more green as in my photo, in equal proportions, Basil, parsley and celery.

All the vegetables chopped and put in blender, add ginger juice. Grind into smooth puree.

Pour puree in bowl; add Rast. oil, 1 tsp. without top salt and pepper to taste. I prefer a mixture of peppers, as it is more aromatic for my taste. The actual marinade is ready.

Of course, it a lot. If you want to use a sauce, only as a marinade, reduce the number of ingredients. Today I baked 1.5 kg fish, so the part used for marinating fish, and the remainder for the sauce. Gutted fish just to prisolit and drizzle with lemon juice on the skin to make shallow incisions and have a good spread of fish both outside and inside. Marinate for an hour and then bake in the oven or on the grill. Important - do not desiccate the fish do not have to wait for Golden brown, 10-15 minutes on each side, depending on the size and fat of the fish, characteristics of the oven. If the fish is large, then in the cooking process again brush the fish with marinade to prevent drying. And yet, if baked in a pan, it needs to be lubricated Rast. oil, I baked on a silicone Mat, no oiling. The same marinade is great for pork or chicken.

Pour the puree into a deep pan (the sauce will start to "spit" when heated) and after boiling, cook on medium heat for 5-10 minutes, no more, the sauce is different because of its freshness, stirring from time to time. Serve sauce in gravy boat, individual personal little vase, or next to the fish (meat).