This versatile asian marinade is perfect if you’re grilling or baking chicken, salmon, pork fillet or tofu and can be used as an overnight marinade if you have the time but with it’s strong fresh flavours, works very well as a coating just before cooking.

To make this Asian Marinade….

Simply combine

  • 1 tbsp grated Ginger
  • 4 cloves Garlic, crushed
  • 2 tbsp Mirin
  • 2 tbsp Soy Sauce
  • Juice of 1 Lime
  • 4 tbsp Sesame oil


Serving suggestions:

Spicy Asian Noodles

Simply combine

  • 1 medium onions, sliced
  • 4 large cloves garlic, thinly sliced
  • Thinly sliced vegetables, for example red peppers, mushrooms
  • 1 pack fresh beansprouts
  • Rapeseed oil for frying
  • Sesame oil for serving

Cook egg noodles as per packet instructions, drain and set aside in a colander

Heat a little rapeseed oil in a wok or large frying pan, add the onions and fry for 5 mins. Add the garlic and other vegetables and continue to toss gently until they are softened but not overcooked. Add soy sauce until well seasoned and finally toss in the cooked noodles and fresh beansprouts, carefully turning until they are well coated.

Before serving, drizzle some sesame oil and toss through for full flavour.


Miso Glazed Aubergines

CLICK HERE for the recipe