Asian Citrus-Ginger-Sesame Marinade
Most Asian-style marinades are heavy on soy sauce, but it’s used just as an accent in this bright, citrusy marinade. Confectioners’ sugar may seem an odd ingredient here, but it’s an ideal substitute for granulated sugar because it dissolves so easily. This marinade is great for steak, pork, chicken, fish (especially salmon), shellfish, vegetables (especially asparagus and zucchini), or pineapple.
Yields about 1-1/3 cups, enough to marinate 1-1/2 lb. food
1 medium orange, finely grated to yield 1/2 tsp. zest, squeezed to yield 1/3 cup juice
2 medium limes, finely grated to yield 1 tsp. zest, squeezed to yield 1/4 cup juice
2 Tbs. Asian sesame oil
2 Tbs. canola oil
2 Tbs. lower-sodium soy sauce
5 medium cloves garlic, grated on a rasp
2 Tbs. finely grated fresh ginger (from a 2- to 3-inch piece)
1 Tbs. Sriracha or Asian chili garlic sauce
1 Tbs. confectioners’ sugar
Fine sea salt
Combine the orange zest and juice, lime zest and juice, sesame and canola oils, soy sauce, garlic, ginger, Sriracha, confectioners’ sugar, and 1/2 tsp. salt in a medium bowl.
Make Ahead Tips
The marinade will keep, tightly covered, in the refrigerator for up to 2 days.
nutrition information (per serving):
per 1 Tbs.;
photo: Scott Phillips
From Fine Cooking 118
, pp. 67
July 5, 2012