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Recipe Detail Page
Ginger Garlic Marinade
Summer 2006
The marinade offers a mild ginger flavour once cooked on your favourite fish, chicken or pork dish. The deep rich colour comes from the soy sauce, which offers up its salty flavour. It is all balanced with the tang of the vinegar and slight sweetness of honey that also helps caramelize the meat as it grills. If you like the exotic flavour of fresh ginger, be sure to enjoy the dressing version (recipe follows) of this marinade.
Yields about 1/3 cup (75 mL)
3 tbsp (45 mL) rice vinegar
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) liquid honey
1 tbsp (15 mL) grated fresh ginger
2 cloves garlic, minced
1. Whisk together vinegar, soy sauce, honey, ginger and garlic until combined.
2. Pour over the food being marinated and let stand for 15 minutes or cover and refrigerate for up to 8 hours.
Serving Suggestions:
Use Ginger Garlic Marinade for 1 lb (500 g) of boneless skinless chicken or 1 pork tenderloin, about 12 oz (375 g). For a seafood option, try with a lb (500 g) of large sea scallops or jumbo raw shrimp, peeled and deveined, or 1 lb (500 g) salmon fillets, skinned. Marinate them for no longer than 30 minutes at room temperature or in the refrigerator.
Yields about 1/3 cup (75 mL)
