This sauce goes great with chicken or crumbed or beer battered fish pieces
¼ cup lime juice
1 cup water
2 chicken stock cubes
2 teaspoons grated ginger
1 tablespoon corn flour
2 tablespoons honey
Pulp of 2 or 3 finger limes
Place corn flour in pot add a little of the water to make a paste. Add stock cubes, ginger, honey, lime juice and the rest of the water. Place on stove and bring to the boil, stirring continually until sauce thickens. Remove from heat and add finger lime pulp.
I use fresh mackerel pieces. wet the fish and then crumb . Crumb mix has Italian herbs and shredded coconut added to crumbs
From Sue Pyke of Sunset Ridge in Atherton who grows Finger Limes, Davidson plum, Aquiums and other indigenous fruits.