There are so many wonderful things about having friends from around the world, but learning to cook authentic cultural cuisine is at the top of that list. Rachel’s secret sauce is the latest addition to my family of DIY sauces and spices.
This sauce is easy to make, and it turns any fish or seafood into an exotic meal the moment this sauce comes to the table. The key ingredient that makes this sauce so special is Lee Kim Kee Seasoned Soy Sauce for Seafood. You can buy it on the link; However, if you have a local Asian grocery store, you can find it there.
You can still make this sauce using Tamari or Nama Shoya, but this seasoned soy sauce gives it a unique taste that the other soy sauces cannot quite accomplish. The next time you are making fish or seafood, give this recipe a try. Try it with my Pan Fried Garlic Shrimp recipe. I guarantee it will take your love for fish and seafood to a whole new level.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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|Prep Time||10 minutes|
|Cook Time||2 minutes|
|Passive Time||10 minutes|
- 1/2 large jalepeno seeded and cut into thin slices
- 8 tablespoons seasoned soy sauce for seafood subsititue with Tamari
- 3 tablespoons olive oil
- 1/8 cup shredded ginger
- 2 tablespoons shredded green onion
- 10 Sichuan peppercorn
- Chop, slice, and measure ingredients before preparing.
- Preheat a small saucepan on high. Add the olive oil and heat for 30 seconds.
- Quickly add the ginger, onions, jalapeños, and peppercorns.
- Immediately turn off the heat and sauté 1 minute until flavors are infused.
- Pour the sauce into a small bowl and add in seasoned soy sauce. Mix well and marinate for 10 minutes.
Recipe by Rachael Huang for www.culinarybutterfly.com