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