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spicy asian marinade for fish

a recipe by
Donna Pemmitt
Hillsdale, MI

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!

serves 2
prep time 5 Min
cook time 5 Min
method Saute

Ingredients For spicy asian marinade for fish

  • 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

How To Make spicy asian marinade for fish

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    To enhance, have tamari and toasted sesame oil on hand as an addition to individual tastes.

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