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
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.
|100ml||Japanese soy sauce|
|2 tbsp||caster sugar|
|juice of 2 oranges|
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.