Soy-orange sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

  • soy sauce
  • orange juice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on March 21, 2022

    I agree, this is a vibrant and tangy sauce that goes really well with the salmon and fennel purée.

  • Jane on July 15, 2012

    I hadn't ever made a sauce this way before. 2 cups of fresh orange juice are reduced down by boiling quickly until it becomes 1/3 cup. By then it is quite thick, like a puree. Just one teaspoon of soy sauce is whisked in then pieces of butter and it amalgamates into a smooth sweet/tangy sauce. I served it with salmon and fennel puree which was an excellent combination.

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