Save to your scrapbook
Ginger And Sesame Marinade
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Makes: 220ml
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 800g Madagascan tiger prawns
Typical values per serving:
Energy |
1882.8kJ 450.0kcal |
---|---|
Fat | 21.8g |
Saturated Fat | 7.8g |
Sugars | 5.6g |
Salt | 2.4g |
Per serving (1 beef steak)
This recipe was first published in Wed Aug 01 01:00:00 BST 2007.
Average user rating