Spicy Asian Marinade For Fish Recipe

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Spicy Asian Marinade For Fish

Donna Pemmitt


This marinade came to be my favorite way to please the pallet of even the pickiest fish eater. For years my daughter would only eat fish if it came straight out of a lake. Now she makes it this way regularly. Enjoy!

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5 Min


5 Min




1 Tbsp
1 Tbsp
peanut or canola oil
2 clove
garlic, minced
1 Tbsp
freshly grated or minced ginger
3 Tbsp
low salt tamari or soy sauce
1 Tbsp
brown mustard
1/2 c
hot water into which 1 tsp vegetable "better than bouillon" has been dissolved

Directions Step-By-Step

Saute the first 6 ingredients in a non-stick saucepan at a low heat for a couple of minutes, then slowly add the bouillon mixture. Allow to cook together on a low heat for 5 minutes.
Place your fish pieces (any kind of mild fish, but also good on salmon or trout) on a broiling pan that's been covered with aluminum foil to prevent spillage.
Baste both sides of the fish with marinade using a brush or rubber applicator, scooping up pieces of ginger and garlic. Depending on the size of the fish, broil for 8 to 12 minutes. When you reach the halfway point, remove fish, flip carefully to other side, re-baste if necessary and sprinkle sesame seeds liberally over the top, and finish the broil. Serve over brown rice that has been made in advance and laced with toasted almonds or cashews.
To enhance, have tamari and toasted sesame oil on hand as an addition to individual tastes.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian
Other Tag: Quick & Easy