Well, after a very hectic day I’ve finally got the opportunity to share my sister’s marinade recipe with you. She got this in a cooking class that she took several years ago. The instructor told her that Mark Bittman is the source for this. However, this is my sister’s customised version.

She does something like this:

1/4 cup soy sauce
1 tablespoon Hoisen sauce
1 tsp. garlic [fresh, ground or minced very fine]
1 tsp. fresh ginger [ground or minced very fine]
Lime juice

Here’s what my sister says about the ingredients: “I know I don’t have to tell you that I mostly do this by taste. I like a lot of garlic and ginger!”

This is a great marinade for beef or fish. Just be careful when marinading fish, you shouldn’t keep the fish in there for more than 1/2 hour. I’ve tried it on chicken as well and loved it. I marinaded the chicken for a little over four hours. I then baked the chicken in the oven and served it with rice and steamed vegetables. Serve the vegetables over the rice with a bit of lemon butter sauce. Yummy!

By the way, Mark Bittman is a well-known American cookbook author and food writer. He lives in New York. He is not a trained chef, but came to cooking through journalism.