MARK BITTMAN'S TERIYAKI SAUCE
I don't like to buy my ingredients for my recipes if I can make them myself. This is a quick teriyaki recipe for chicken, pork or a dipping sauce.
Provided by budgiesntiels
Categories Sauces
Time 7m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine the soy sauce and mirin in a small sauce pan.
- Cook over medium-low heat until bubbling, about 2 minutes.
- Turn off the heat, stir in the remaining ingredients and use immediately or cool and refrigerate for up to one day.
MARK BITTMAN'S CRUNCHY CURRIED FISH
Make and share this Mark Bittman's Crunchy Curried Fish recipe from Food.com.
Provided by Recipe Junkie
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 200°F.
- Place oven proof platter in it.
- Toss fish with vinegar.
- Combine salt, pepper, turmeric, curry powder and cayenne pepper in small bowl, then rub mixture onto both sides of each fillet.
- Pour at least 1/8" oil inot large nonstick skillet.
- Turn heat to medium high.
- Combine flour with enough warm waterto make a batter about as thick as yogurt.
- Test oil to see if it's hot enough (a piece of flour will sizzle in it).
- Turn heat to high.
- Dunk fillets into batter one at a time, letting excess batter run off, then place fish in pan.
- Do not overcrowd.
- Fry fish, rotating as necessary so filets brown evenly.
- Remove fish when golden and crisp on each side for 5 to 15 minutes.
- Keep warm on platter in oven while you cook remaining fillets.
- Sprinkle cilantro over fish.
- Serve with lime wedges.
Nutrition Facts : Calories 390.6, Fat 3.1, SaturatedFat 0.6, Cholesterol 114.3, Sodium 126, Carbohydrate 49.8, Fiber 2.5, Sugar 0.4, Protein 38
TERIYAKI CHICKEN WINGS
Steps:
- Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine soy sauce and mirin (or 1/4 cup honey mixed with 1/4 cup water) in a small saucepan over medium heat. When it boils, turn off the heat and stir in garlic and ginger. Let cool.
- When the wings are cooked, put them in a large bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 18 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 815 milligrams, Sugar 0 grams, TransFat 0 grams
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