I could eat fish every day if I could. And I am known to have done so for five straight weeks. Yes, I know, it's not the best ...

If this sounds like you too, you’ll want to know this: I stumbled across an excellent marinade recipe in Lara Lee’s newest cookbook, A Splash of Soy. Fish sauce and soy sauce are the power players, ...

Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce, sugar and black pepper. Rub marinade all over fish so it is coated evenly and generously. Set fish aside ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

Whipping up a soy sauce marinade is like concocting a potion — decant a little of this and a dash of that from a selection of glass bottles and create a lip-smacking elixir to tenderize and ...

For the black cod, add the fish to the marinade, cover with cling film and ... but still with some texture. Add the sugar, soy sauce, dashi, and citrus juice. Give a good grind to incorporate ...

In a medium bowl, combine soy sauce, oyster sauce, fish sauce, sugar and black pepper. Mix until well combined. Place beef in another medium bowl. Add half the marinade and toss to coat.

Choose a marinade ... 175ml dark soy and 200ml sake, bring to the boil and simmer for 5 minutes. Why it works: “Sweet and sticky goes especially well with saltier meats and fish.

However, instead of using hot sauce as an afterthought, you can incorporate it into a seafood marinade for fish bursting with spicy umami. If you're wondering what the best type of hot sauce to ...