The Ultimate Salmon Recipe for Grilling Season Take your next barbecue to gourmet heights with this incredible hot-smoked ...

A Sweet, Smoky, and Savory BBQ Masterpiece When it comes to grilling fish, this hot-smoked salmon takes things to a whole new ...

Stir 1/2 cup apricot preserves, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, and 1 ...

With a GI of 35 this meal is high protein, low GI. Place the fish in a plastic food bag, add the soy, mirin and rice vinegar. Give it a good shake and refrigerate or freeze until ready to cook.

Here's a great way to enjoy seasonal fish simmered in sweet soy sauce. Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain ...

5. Steam for 7 to 9 mins (adjust according to the size of the fish). 6. For the sauce, add 3 tablespoons of light soy sauce to a bowl, 1 tablespoon of rock sugar, 1 tablespoon of brown sugar ...

Add the aubergine and fry for 2–3 minutes until just beginning to wilt. Add the spinach, coconut milk, fish and soy sauces and bring to the boil. Add the frozen fish fillets, reduce the heat ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.