This simple, Asian-inspired marinade is fabulous basted over tuna or salmon steaks, chicken or pork. It can even be used as a stir fry sauce if you double or treble the amount.

Thanks to Melanie Franzoni for sending this recipe in to us. We can't wait too give it a whirl!

Cook time
10 to 30 mins

Prep time
60 mins


Recipe provided by: Melanie Franzoni

  • 2 tablespoons of Haughton Honey
  • Half a red chilli, de-seeded and finely chopped
  • 1 clove of garlic, peeled and minced
  • A 1″ piece of fresh ginger, peeled and minced
  • 3 tablespoons of dark soy sauce
  • The juice of a quarter of a lime
  • 1 tablespoon of chopped, fresh coriander
  • 1 tablespoon of sesame oil (if stir frying)
  • A selection of sliced vegetables (if stir frying)
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. Mix all of the ingredients together in a bowl before adding your fish or meat. Marinade for at least an hour before cooking on the BBQ or in a thick-based pan or griddle on the hob.
  2. To use the marinade as a stir fry sauce heat a tablespoon of sesame oil in a wok and then throw in a selection of sliced vegetables (mangetout, spring onions, peppers, beansprouts, pak choi etc)
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