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4 1-in. firm-fleshed fish steaks, or pork steaks
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup sherry, port or apple juice
1/4 cup white vinegar
2 tbsp vegetable oil
2 garlic cloves, minced
Place steaks in a resealable plastic bag or dish with high sides just large enough to hold them. In a small bowl, stir soy with brown sugar, sherry, vinegar, oil and garlic. Pour over steaks. Seal bag or cover dish. Refrigerate fish for 4 hours, or meat overnight. Turn bag or steaks in dish once during marinating.
When ready to cook, preheat barbecue and oil grill. Lift steaks out of marinade. Pour marinade into a small saucepan. Bring to a full rolling boil in a pan set over medium-high heat. Then remove from heat while grilling steaks. Grill steaks for 6 to 8 minutes per side. Serve right away with sauce.
Calories 464, Protein 45.2g, Carbohydrates 16.6g, Fat 22.4g, Fibre 0.2g, Sodium 1142mg.
With just a touch of sweetness, our marinade adds an Oriental flair to pork or fish.