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
about 1 cup of marinade
canola oil, or other mild-flavored oil
grated fresh ginger
cloves garlic, minced or pressed
scallions, including tops, thinly sliced
In This Recipe
Whisk all ingredients except scallions until combined. Add scallions at the end & stir gently.