In the past week, I have cooked two dishes using the same sauce: Kikkoman Sweet Chilli, Ginger and Soy Marinade and Sauce combined with Melted Butter.
Rainbow Trout in Sweet Chilli, Ginger, Soy and Butter Sauce served with Creamy Mashed Potatoes and Vegetables.
The trout has literally been smothered with the sauce, and baked in the oven for 30 minutes at 180C fan-forced, fully wrapped up in foil. The result is this tender, “steamed-effect” fish and its meat was still slightly pink and it was just absolutely divine. Never overcook fish, it’s meant to be enjoyed most when it’s still moist and tender and so full of natural fish flavor! Yuummmmm… it was delicious!
Oven Baked Pork Spare Ribs in Sweet Chilli, Ginger, Soy and Butter Sauce served with Asian Sweet Mashed Potatoes and Stirfried Carrots and Beans with Dried Shrimp.
I’ve basically placed the ribs (also smothered in sauce) in a casserole dish and baked for approx. 30-40 minutes at 180C heat, uncovered. Leaving it uncovered allows the meat to burn just slightly to create that charcoal taste.
The secret to these dishes is the “Kikkoman Sweet Chilli, Ginger and Soy Marinade and Sauce”. A really good substitute is the “Kikkoman Roasted Garlic Marinade and Sauce”. Both sauces combined with melted butter (or water) creates a delicious sauce which goes with pretty much anything!
I just call them “Magic Sauce” 🙂