Marie made this when I was at home and it was wonderful. However, it's a prime example of the challenges of trying to make recipes in different countries because finding stem ginger here is definitely a challenge!!!
I tweaked the recipe the other day and it was more like Marie's and the best yet. I took 1/4 cup soy, 1/4 cup syrup from the stem ginger, juice & rind of 2 limes, and 2 tbsp Hoisin sauce. I cooked it up until the sauce was reduced to a syrup and added 3 of the ginger balls cut into small pieces. I poured over the salmon and cooked at 350 for 30 mins
I made it with grilled baby zucchini and baby broccoli. Everyone loves it
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