This soup with seafood is a traditional Greek dish, in my interpretation. Instead of using the lighter, flakier fish that is often used, I chose to use the heartier swordfish and add a few other small modifications. Serve with homemade bread.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 6 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 cloves garlic, pressed
- 2 teaspoons sesame oil
- 2 teaspoons tahini
- 1 teaspoon molasses
- 1 teaspoon apricot jam
- ⅔ teaspoon brown sugar
- ⅔ teaspoon miso paste
- ¼ teaspoon Chinese five-spice powder
- ⅛ teaspoon red pepper flakes
Instructions
- Place soy sauce, rice vinegar, garlic, sesame oil, tahini, molasses, apricot jam, brown sugar, miso, five-spice powder, and red pepper flakes in a jar with a tight-fitting lid. Seal jar and shake vigorously to combine.
- Mix ingredients in a mixing bowl instead of shaking in a jar, if preferred.
- Substitute peanut butter for the tahini, if desired.
Reviews
Reading the reviews and negative responses…there is no ginger in the recipe, so how could your Mom dislike it? A little thin but tasty?
good but a little thin, and for some reason my mum hated the ginger. She said compared to hoisin from the restaurant it tasted off, she was the only one though.
A little thinner than the store bought version but the taste is superior. Excellent recipe! If you are sensitive to heat leave the pepper flakes out and it will still be just as flavorful.