Soy sauce is one of the ingredients in Asian cuisine. This sauce gives the dishes an unusual taste. When pre-marinating products in soy marinade after cooking, a characteristic “glaze” and bright taste are formed.
It is necessary
-
- For the first marinade:
- soy sauce 100 g;
- dry white wine 150 ml.;
- granulated sugar 2 tbsp. l.;
- ginger root 60 g;
- vegetable oil 3 tbsp. l.;
- coriander (cilantro) greens;
- pink peppercorns 1 tbsp. the spoon.
- For the second marinade:
- soy sauce - 100 g;
- sesame oil - 1 tablespoon;
- thick chili sauce - 100 g;
- garlic - 10 cloves;
- finely chopped red chili without seeds - 1 pc.;
- sesame seed - 3 tablespoons;
- finely chopped ginger - 2 tablespoons;
- butter - 100 g;
- lemon juice.
Instructions
Step 1
Preparation of the first marinade:
Chop the ginger first. If you want the taste of ginger in the marinade to be very bright, then grate it on a fine grater. If the main taste in the dish should be another spice, then cut the ginger into very thin slices, in this case its aroma will be thinner.
Step 2
Then finely chop the cilantro greens, after removing the thick stems. Mix chopped ginger in a cup with sugar. Then add the remaining ingredients there: cilantro, pink pepper, salt, soy sauce, wine and vegetable oil. Stir the marinade thoroughly, set aside.
Step 3
Cut the fish into portions and top with the marinade. Shake the fish several times so that it is covered with the cooked sauce. Place the lid on the fish and place the container in the refrigerator. You can cook the fish in about half an hour.
Step 4
The second marinade is prepared according to a similar principle, only some ingredients are added.
Finely chop the ginger, garlic and red pepper, then mix with soy sauce, sesame oil, add chili sauce to the same mixture.
Step 5
This marinade is spicier and more aromatic due to the presence of garlic in it. Therefore, the taste can be softened by serving the dish with butter and lemon juice.
To do this, divide the marinade in half after cooking, marinate the fish in the first half, and make a softening sauce from the second half. It needs to be warmed up and added to it, whipping with a fork, 100 g of cold butter and a little lemon juice to taste.
