Jamaican Teriyaki Marinade
Levi Roots puts a twist on a classic Japanese sauce in this Jamaican teriyaki marinade that's perfect for a summer barbecue.
From the book
Grill it with Levi: 101 Reggae Recipes for Sunshine and Soul
101 flavour-packed recipes from Levi Roots
Fresh and nutritious dishes with a Jamaican twist
Perfect your grilling skills with Levi's easy-to-follow steps
Introduction
I’ve given this classic sauce an island twist by adding some refreshing orange to the mix. This is a great marinade to have ready in the fridge to make a real difference to your barbecue.
Ingredients
| 100ml | Japanese soy sauce |
| 150ml | sherry |
| 2 tbsp | caster sugar |
| juice of 2 oranges |
Method
Put all the ingredients into a small pan, slowly bring to the boil and cook for 5 minutes, or until slightly thickened. Leave to cool.
Marinate meaty fish such as salmon, cod or tuna for 15 minutes, then barbecue. Alternatively, marinate chicken breasts for a couple of hours.
While the meat or fish is cooking, return the marinade to the pan and boil for another 5 minutes until slightly syrupy. Pour a little over the barbecued goodies at the end, perhaps with a scattering of sesame seeds and some finely chopped spring onion.
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