Fish Marinade

By • May 13, 2010 • 0 Comments

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Author Notes: This vaguely Asian-inspired fish marinade and basting sauce comes from my friend Irwin, a well-traveled and soft-spoken Renaissance Man who's also an excellent chef. This sauce can be used as a marinade, as a basting sauce, and as a finishing touch for the fish, passed table-side. CottageGourmet

Makes about 1 cup of marinade

  • 1/3 cup soy sauce
  • 1/4 cup canola oil, or other mild-flavored oil
  • 2 tablespoons sesame oil
  • 2 tablespoons dry sherry
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced or pressed
  • 2 scallions, including tops, thinly sliced
  1. Whisk all ingredients except scallions until combined. Add scallions at the end & stir gently.
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Tags: Asian, fish, ginger, scallions, sherry, soy sauce

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