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Old 01-06-2006, 08:04 PM   #1
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Need sauce ideas for fish

I'm making a Hawaiian teriyaki basa for dinner. I'd like a sauce to go over it but don't have any white wine today. Is there a substitute for white wine, or any other sauce I can make for this fish without using wine? Ideas are greatly appreciated.

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Old 01-06-2006, 08:41 PM   #2
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Quote:
Originally Posted by Dina
I'm making a Hawaiian teriyaki basa for dinner. I'd like a sauce to go over it but don't have any white wine today. Is there a substitute for white wine, or any other sauce I can make for this fish without using wine? Ideas are greatly appreciated.
You could use sake. But you don't need any alcohol to make teriyaki sauce. Just use equal parts soy sauce and simple syrup.
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Old 01-06-2006, 08:53 PM   #3
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I was told that white grape juice can be substituted for white wine. Not sure what it would taste like with pineapple though.
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Old 01-06-2006, 10:05 PM   #4
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Thanks guys. I researched at the last minute since I was rushed to cook the fish and came up with a combination of two sauce recipes.

Hawaiian Teriyaki Sauce

3/4 c orange juice
2 T olive oil
1/3 c soy sauce
2 T molasses
1/2 t ginger, minced
1/4 c sugar
1/2 t garlic, minced
3 scallions, finely chopped
1 t cornstarch with 4 tablespoons water to dissolve

Heat all ingredients except for corn starch for about 5 minutes. Add dissolved cornstarch and cook until the sauce thickens, about 3 minutes longer. Drizzle over Hawaiian Teriyaki fish (basa in my case). Serve over almond/mushroom risotto. Enjoy!
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Old 01-07-2006, 01:10 AM   #5
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Quote:
Originally Posted by Dina
Thanks guys. I researched at the last minute since I was rushed to cook the fish and came up with a combination of two sauce recipes.

Hawaiian Teriyaki Sauce

3/4 c orange juice
2 T olive oil
2 T molasses
1/2 t ginger, minced
1/4 c sugar
1/2 t garlic, minced
3 scallions, finely chopped
1 t cornstarch with 4 tablespoons water to dissolve

Heat all ingredients except for corn starch for about 5 minutes. Add dissolved cornstarch and cook until the sauce thickens, about 3 minutes longer. Drizzle over Hawaiian Teriyaki fish (basa in my case). Serve over almond/mushroom risotto. Enjoy!
Where's the soy sauce?
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Old 01-07-2006, 11:43 AM   #6
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Ironchef,
Just added it to the recipe. I was typing so fast last night I omitted it on the list of ingredients. Enjoy.
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Old 01-07-2006, 06:01 PM   #7
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Dina, what exactly makes the basa Hawaiian Teriyaki? Just the sauce or did you marinate it?
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Old 01-07-2006, 08:54 PM   #8
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Alix,
I marinaded the basa for a couple of hours. This is exactly what I used. It's a pretty wacko recipe!

On each fillet of fish I squeezed a dash of fresh orange juice, fresh mandarin juice (had citrus at hand so thought why not give it a twist with it), pineapple juice, teriyaki sauce and sprinkled them with ground ginger and garlic powder. Left them in the fridge for two hours and pan seared them in olive oil with a hint of sesame oil on low-medium heat for about 5 minutes on each side. Place them over hot almond mushroom risotto and drizzle the Hawaiian Teriyaki sauce over them and serve immediately.
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Old 01-07-2006, 10:25 PM   #9
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Sounds really neat Dina. We had Wild West Salmon for dinner. It is killer. I don't know that the marinade I used would translate well to Basa or any other delicate fish though. Trout would be OK.
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Old 01-08-2006, 12:18 PM   #10
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This is a terrific sauce for all kinds of seafood, especially shrimp and salmon
Ponzu sauce
2 TBS lime or grapefruit juice
2 TBS soy sauce
2 TBS orange or tangerine juice
2 tbs vegetable oil
2 TBS brown sugar
1/2 tsp (or more) Asian chile sauce
1 TBS grated ginger root
1 clove garlic, minced
1/4C chopped basil or cilantro
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