Sweet and Spicy Sauce for Fish


Sorry for my voice in the video it's been raspy for a bit now. Well here is the recipe ...basically the measurements that I used.

Sweet and Spicy Sauce 

Ingredients

  • 1/2 cup Low Sodium Soy Sauce
  • 1 tbsp Siracha Sauce
  • 2 tbsp Pickled Ginger or 1 tbsp fresh Ginger (not the sushi kind! don't forget)
  • 1 tbsp Minced Garlic
  •  2 tbsp Brown Sugar
  • 2 tsp Five Spice Seasoning
  • 1 Lime Juiced

Directions 

  1. Mix all ingredients in a small bowl.  


A post shared by M. G. Frederic (@goredchef) on

I thought this was awesome, I like pickled items.  But would you considered this pickling?  I don't know.  But check out later to see what happens.  
UPDATE:  Well, I tried this concoction that I made the next day...and it was nasty. lol... I did the "Gordon Ramsay", I spit it straight out into the nearest trash bin. lol

A post shared by M. G. Frederic (@goredchef) on

This Sauce yields about 1 cup, so you can save the rest for another use if you wish. 

Sweet and Spicy Glazed Salmon

Ingredients

  • Sweet and Spicy Sauce
  • 1 tbsp Cornstarch
  • 1/4 cup Water 
  • 2 4 oz Salmon Filets with Skin-on ( or amount of your choice) 
  • 2 tbsp oil for searing
  • 2 pinches of sesame seeds (or amount enough for salmon filets)

Directions

  1. In a small pot, bring the sweet and spicy sauce to a boil.
  2. Stir the cornstarch and water in a separate bowl.
  3. Stir the cornstarch mixture into the boiling sauce.
  4. Stir until thicken and immediately remove from heat.  
  5. In a medium saute pan on medium-high heat: 
    1. Add oil of choice. 
    2. When heated with the beginning sign of the smoke point.
    3. Sear the salmon flesh side down for 2 to 3 mins.
    4.  Carefully flip over.
    5. Glaze the top of the salmon with a few tbsp of glaze sauce.
    6. Sprinkle with sesame seeds. 
    7. Allow salmon to continue to sear on the skin side down until cooked to temperature of choice (medium, about 2 to 3 mins).  
*Note: I didn't like the sauce when I mixed it in with the vegetables.  I prefer to use the sauce as a glaze, it was too strong as a sauce for the vegetables.  Maybe a few tweaking with the addition of broth and more sweetness (brown sugar or honey) will do the the trick. 

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