Soy-Ginger Marinade is rated out of 5 by 2.
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 1 Makes about 1 1/3 cups, enough for about 3 lb. of meat, fish or poultry.
Soy sauce, sherry and ginger are combined to make an American version of Japanese teriyaki marinade, which is good on flank steak, skirt steak, chicken, pork and firm-fleshed fish. Marinate steaks, chops and chicken in the refrigerator for at least 3 hours or up to all day if you wish; marinate fish fillets for 1 to 2 hours. Large pieces of meat and poultry can marinate for 1 to 2 days.
- 1/2 cup soy sauce
- 1/2 cup dry sherry
- 1/3 cup vegetable oil
- 2 Tbs. sugar
- 2 garlic cloves, minced
- 1 Tbs. peeled and grated fresh ginger
In a small bowl, whisk together the soy sauce, sherry, vegetable oil, sugar, garlic and ginger. If possible, let stand at room temperature for about 1 hour before using to allow the flavors to blend.
Makes about 1 1/3 cups, enough for about 3 lb. of meat, fish or poultry.
Adapted from Williams-Sonoma Kitchen Library Series, Outdoor Cooking, by John Phillip Carroll (Time-Life Books, 1997).
Rated 5 out of 5 by untrainedchef from Great and Simple Had some fresh Striped Bass that we caught the day before so I marinated the fish fillets for about 2.5 hrs. and cooked on the grill. Everyone loved it (even the non fish lovers). Served it with Sticky Rice and Grilled Baby BoK Choy and scallions The only change I made was Dry Rice Wine instead of Dry Sherry. Highly recommend this quick and easy recipe.
Date published: 2013-07-10
Rated 5 out of 5 by amfpv from Great Marinade for Chicken Used with boneless chicken breasts and thighs. Rave Reviews from everyone. The sherry made this standout from all the other Asian marinades.
Date published: 2013-06-23