Asian Sauce for Fish Fillets
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By rhett Green
Asian Sauce for Fish Fillets
Based on the search results, I’ve extracted and combined the common ingredients and techniques from various recipes to create a versatile Asian-style sauce for frozen fish fillets. This sauce is adaptable to different cooking methods, including steaming, pan-frying, or baking.
Updated at: Wed, 09 Oct 2024 00:50:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
3
Low
Nutrition per serving
Calories35.2 kcal (2%)
Total Fat1.2 g (2%)
Carbs5.8 g (2%)
Sugars4.6 g (5%)
Protein1 g (2%)
Sodium445.2 mg (22%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a small saucepan, combine soy sauce, rice vinegar, honey, grated ginger, and garlic. Whisk until smooth.
Step 2
Add sesame oil and red pepper flakes (if using). Whisk until well combined.
Step 3
Bring the mixture to a simmer over medium heat, whisking constantly.
Step 4
Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it thickens slightly and develops a rich, caramel-like flavor.
Step 5
Remove from heat and let cool to room temperature.
Step 6
Use the sauce immediately or store it in an airtight container in the refrigerator for up to 1 week.
Notes
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Delicious
Easy
Go-to
Spicy
Sweet
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