MISO marinade
We could eat the MISO marinade with our ginger curry MISO straight from the spoon, it's so delicious. The marinade is perfect for white meat or fish—it's also a wonderful way to marinate chicken for grilling, for example. In our MISO test kitchen, we like to use it as a marinade for tempeh (a fermented soy cheese originating from Indonesia).
Preparation:
15 minutes
Rest time:
2 hours
Total
2 hours 15 minutes
A great marinade with a slight spice that is versatile!
Dish: Main course
Cuisine: Asian
Servings: For approx. 400g meat or alternatively tempeh
Ingredients:
- 4 tbsp peanut oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tbsp ginger curry miso
- 2 tsp Thai chili sauce (or 1 tsp chili powder, optional)
- 1 garlic clove, crushed (optional)
Preparation:
- Whisk all ingredients together vigorously. If the marinade is too thick, add 1 tablespoon of water.
- Brush the ready-to-cook, sliced marinated fish generously with the marinade. Then refrigerate for at least 2 hours.
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MISO Marinade
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