BROWN SUGAR AND SOY GLAZE
Provided by Geoffrey Zakarian
Time 25m
Yield About 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.
- Use as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly.
MAHI MAHI WITH BROWN-SUGAR SOY GLAZE
So easy to make! This glaze also works on other fish like halibut. The recipe is from Gourmet Magazine (Oct. 05).
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F.
- Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
- Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
- Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.).
- Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.
MAHIMAHI WITH BROWN-SUGAR SOY GLAZE
Steps:
- Preheat oven to 200°F.
- Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
- Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
- Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.)
- Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.
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