At least once or twice a week, I have some variation of fish, brown rice, and steamed or roasted vegetables.
Thrilling isn’t it?
Healthy but boring.
Sometimes to make things more interesting I switch it up a little with this sauce:
Take some rice wine vinegar and stir in brown sugar to taste. You’ll want to take the “bite” out of the vinegar but don’t make it sickeningly sweet. Once the sugar is dissolved, slowly stir in soy sauce until the sauce is a little salty and a little sweet.
Use some of the sauce to marinate shrimp, salmon, tuna (or chicken) for a couple of minutes (or hours) before cooking.
Use the remainder of the sauce (not the sauce used to marinate raw meat, obviously) to drizzle over vegetables and rice just before serving. As a bonus, you can sprinkle everything with sesame seeds.
Here we did shrimp and green bean “stir fry” with rice: