Black Bean Sake Shrimp Sauce Recipe

I have used this marinade since the 1990s with great success. The recipe is similar to a basic vinaigrette dressing that requires a high-speed blender to emulsify all of the ingredients when you drizzle the olive oil into it. What I like most about this marinade is its balance of saltiness, sweetness and heat from the chili sauce.

I like my blend on the hot side which really flavors whatever seafood you decide to use it on. Use a spicy marinade and your fish will go very well with a fruit-based salsa.

For the dish pictured with this recipe, I grilled some Jumbo Shrimp and served it with coconut-ginger whipped yams and topped it with a basic mango/fennel salsa.

The marinade is also a perfect complement for fresh tuna loins. Let them marinade then give them a quick sear, slice and serve.

Another good quality of this marinade is that is holds for a long time under refrigeration and only requires being re-mixed when you need it in the future.

All of the ingredients can be found in any specialty Asian specialty stores.

INGREDIENTS: Black Bean Sake Shrimp Sauce Recipe

Yields 20 to 24 Ounces

  • 4 Ounces Lee Kum Kee Black Bean Garlic Sauce
  • ½ Cup Pickled Ginger, with some extra liquid
  • 1 Tbsp. Fresh Grated Ginger
  • 2 Tbsp. Vietnamese Garlic-Chili Sauce
  • ¼ Cup Sweet Mirin Sake Wine
  • ½ Cup Honey
  • 8 Ounces Extra Virgin Olive Oil


Place all of the ingredients except the olive oil into a high-speed blender. Pulse the blender to avoid any “explosions” and then mix at high speed for 30 seconds. Continue blending on high speed and then drizzle in the olive oil. The oil will emulsify the mix and thicken it up.

Turn off the blender and use a spoon to taste the marinade. You may need to add more honey so it has a nice balance of salt and sweetness. You may also want to add more chili sauce to make it the way you like it as far as heat goes.

To use the marinade, simply cover your fish with some marinade and let sit for 15 minutes. Sear or grill the fish to your liking. If you need to finish the fillet in the oven, drizzle a little extra marinade on top of the fish before you bake it. Serve with a fruit-based salsa and avocado.

Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at...