1/1 Photo of Ginger and Sesame Marinade
Fresh ginger juice adds a particular zing to a marinade: the fragrant, hot flavour penetrates into meat, poultry, fish and seafood, while helping to tenderise at the same time. The sesame seeds in this recipe add texture, the fish sauce adds saltiness, and the sweet-and-sour blend of sugar and lime juice completes the Asian credentials of this marinade.Can be used to prepare- 4 Beef steaks or 4 Lamb steaks or 4 Pork chops or 6 Chicken breasts or 6 Fish steaks and fillets or 4 Duck breasts or 2lbs of jumbo shrimp. Time does not include marinating.
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- 1The marinade- Put the ginger in a fine sieve, or a sieve lined with muslin, and press the juice into a bowl.
- 2You need to extract 7 tbs ginger juice – add a little water to the ginger pulp and squeeze again if necessary. Add the remaining ingredients, except the sugar, and stir to mix.
- 3Put the meat or seafood in a non-metallic shallow dish and rub the marinade all over. For meat, cover and leave in the fridge for at least 4 hours or overnight. Fish and shrimp only need marinating for up to 30 minutes in the refrigerator.
- 4Remember to give the marinated food at least 20 minutes to return to room temperature before cooking.
- 5To cook- While cooking the food, season and baste it with the marinade. Before brushing the final few strokes on, add the sugar and stir to dissolve; this helps glaze the food, but if the sugar is added too soon, it will burn and stick.
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Nutritional Facts for Ginger and Sesame Marinade
Serving Size: 1 (162 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 325.4
- Calories from Fat 214
- Total Fat 23.8 g
- Saturated Fat 3.3 g
- Cholesterol 0.0 mg
- Sodium 4177.6 mg
- Total Carbohydrate 25.7 g
- Dietary Fiber 3.2 g
- Sugars 15.9 g
- Protein 6.6 g
The following items or measurements are not included: