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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

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.

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Ingredients

100ml Japanese soy sauce
150ml sherry
2 tbsp caster sugar
juice of 2 oranges

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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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