SPICY SOY SAUCE
This recipe is from the December 1991 issue of Gourmet Magazine. This sauce keeps, covered and chilled, for 6 months.
Provided by Chef Regina V. Smith
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a bowl whisk together the vinegar, chili paste, gingerroot and the soy sauce.
- Whisk in the oil until sauce is combined well.
- Transfer the sauce to a bottle.
- Shake sauce well before using.
Nutrition Facts : Calories 573, Fat 54.7, SaturatedFat 7.8, Sodium 8044.6, Carbohydrate 9.1, Fiber 1.3, Sugar 2.5, Protein 15.2
STRIPED BASS POACHED IN SPICY SOY SAUCE
Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn't resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches - you will likely need to adjust the cooking time slightly.
Provided by Mark Bittman
Categories dinner, quick, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
- Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1585 milligrams, Sugar 4 grams
SOY DIPPING SAUCE
Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
Provided by Samin Nosrat
Categories sauces and gravies
Time 10m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Place garlic, ginger and chile flakes in a medium bowl. Add vinegar, and stir to combine. Set aside for 5 minutes to allow flavors to come together.
- Add soy sauce, water, oil, yuzu or lemon juice and scallions. Whisk thoroughly to combine.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 3506 milligrams, Sugar 1 gram
SILKEN TOFU WITH SPICY SOY DRESSING
This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Hetty McKinnon
Categories finger foods, vegetables
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
- Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.
More about "spicy soy sauce recipes"
10+ SOY SAUCE RECIPES
From eatingwell.com
Author Alex Loh
- Soy-Lime Roasted Tofu. Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them--perfect tofu every time.
- Soy Sauce Eggs. Try this salty-sweet hard-boiled egg recipe as a swap for deviled eggs at your next party or as a midday snack. Or serve on top of your next ramen noodle bowl.
- Crispy Scallops with Soy Dipping Sauce. These crispy scallops are an addictive treat. Make it a Meal: Serve with brown rice and steamed broccolini.
- Soy-Glazed Sweet Potatoes. Sweet potatoes glazed in a savory-sweet combination of soy sauce, mirin and sesame oil makes a delectable side dish.
- Grilled Pork Tenderloin Marinated in Spicy Soy Sauce. Crisp on the outside and buttery-tender on the inside, these sweet and spicy soy sauce-marinated pork tenderloin medallions make for a delicious, healthful and elegant entree.
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