This is a very simple recipe inspired by my inability to accept that summer is over and with it, goes grilling season. So, I have been stubbornly braving the October weather of southern England, trying to convince myself that it isn't really that cold, and as a result comes this rather delicious (if I do say so myself) twist on a classic BBQ sauce. It has all of the normal characteristics that a BBQ sauce requires (acidity balanced with sweetness, touch of spice, the ability to be used as a marinade and a sauce), but with an Asian twist. This goes great on all manner of meats and seafood, but if you are going the seafood route, I would recommend shellfish (like shrimp or lobster tails), strongly flavored fish (like a salmon or arctic char), or a nice steaky textured fish (like swordfish or marlin).
1/3 cup ketchup
1/4 cup sweet soy
1/8 cup apple juice
2 tblsp rice wine vinegar (seasoned)
2 tsp fresh ginger, finely diced
2 tsp srirachi chili sauce (the greatest hot sauce on earth incidentally)
2 cloves garlic, finely diced
1 shallot, finely diced
2 tblsp lite brown sugar
1 tsp worcestershire sauce
1 tsp fish sauce
Zest and juice of 1 orange and 1 lime
STEPS
1)Mix together vinegar, fish sauce, apple juice, worcestershire sauce, and the citrus juices in a saucepan. Add ginger, garlic, and shallot.
2)Bring just to a boil, reduce heat to medium and simmer for 2 minutes
3)Remove from heat and add all remaining ingredients and stir.
4)Let cool to room temperature, then refrigerate till ready to use.
5)If marinating, place protein in Ziploc bag and cover with sauce. Let stand a minimum of 2 hours, but preferably overnight.
2)Bring just to a boil, reduce heat to medium and simmer for 2 minutes
3)Remove from heat and add all remaining ingredients and stir.
4)Let cool to room temperature, then refrigerate till ready to use.
5)If marinating, place protein in Ziploc bag and cover with sauce. Let stand a minimum of 2 hours, but preferably overnight.
Like I said, this is very versatile, so play around with it and see what combo you like it with. Just remember, this has a high sugar content, so if marinating, drain
off the excess before putting it on the grill, and then just brush some
more on shortly before the protein is ready. If you're using it as a
sauce, no problem at all.
"Give a man some barbecue, feed him for a day; Teach a man to barbecue and feed him for the summer." ~ Jesus
(possibly not a historically accurate quote, but as Homer says "It's funny because it's true")
