Sat Bains’ XO sauce for meat & fish, the Mason’s way

One of my all-round go-to's for meat and fish.

Sat Bains

Prep: 30 minutes Cook: 1 hours 20 minutes

Medium

Ingredients

100g (4 oz) Mason's Meats Beef Sticks, skin removed and finely chopped
50g (2 oz) Mason's Meats Beef Brisket
100g (3½ oz) dried scallops
25g (1 oz) dried shrimps
250g (9 oz) shiitake mushrooms
200ml (7fl oz) grapeseed oil
50g (2 oz) garlic, peeled
250g (9 oz) shallots, peeled
50g (2 oz) ginger, peeled
5g (¼ teaspoon) chilli flakes
100g (3½ oz) sherry vinegar
100g (3½ oz) Madeira wine
50g (2 oz) rice wine vinegar
Soy and anchovy sauce, to taste

Method

1
Soak the dried scallops and shrimps in a bowl of water overnight in the fridge.
2
Blend the shiitake until coarse. Heat half the oil in a large, heavy-based saucepan over a medium-high heat. Add the Beef Sticks and Beef Brisket trim and cook for 10 minutes until caramelised.
3
Blend the garlic, shallots and ginger in the same jug until coarse, add to the mushrooms and cook for a further 10 minutes until caramelised.
4
Add the chilli flakes and deglaze the pan with the sherry vinegar, Madeira and rice wine vinegar, scraping all the bits off the base. Cook for 20 minutes until reduced to a thick glaze. Season with the soy and anchovy sauces to taste.
5
Blend the scallops and shrimp until coarse. In a separate pan, cook for 30 minutes in the remaining oil until caramelised.
6
Add to the rest of the mix. Store in a sealed container in the fridge until ready to use.
7
To serve with fish, preheat the oven to 160C, gas mark 4.
8
Lay the salmon fillets on a greaseproof-lined tray and spoon over 20g of the XO paste, as much or as little as you like.
9
Bake for around 10 minutes, to your liking.

Tip: Soak the scallops and shrimps overnight before you start. Keeps for months in a sealed container in the fridge.

Sat Bains’ XO sauce for meat & fish, the Mason’s way

STRAIGHT TALKING

VIEW ALL POSTS

Train Hard. Recover Harder.

Grass-fed beef gives your body complete protein with all essential amino acids, haeme iron, B12, and zinc. Everything your muscles need to rebuild properly after training.

Michael Mason 08 June 2026

Eat Beef, Glow Hard

This isn't a pitch for steak as skincare. It's an argument that the structural inputs to skin are nutritional and beef happens to be one of the densest sources of those inputs.

Mason's Meats 12 May 2026

Coddled Eggs with Caramelised Onions, Gruyère and Rib Cap

Sat combines the salty intensity and sumptuous buttery flavour of our Rib Cap jerky with the richness of Gruyère cheese and the deep sweetness of caramelised onions for his Coddled Eggs.

Sat Bains 01 April 2026

Shakshuka with Beef Crumble, Leeks and Smoked Chilli

The crispy edges, fatty bites, chewy morsels of our Beef Crumble release a deep flavour that seasons the eggs from the bottom up. You get the sweetness of the leeks, the kick of smoked chilli, and the unmatched umami of our grass-fed beef.

Sat Bains 01 April 2026

Chuck Steak, Spinach and Feta Tortilla

A high-protein brunch packed with flavour. The jerky adds texture and the feta adds seasoning, meaning you need less salt.

Sat Bains 30 March 2026

Wagyu Punta Negra Egg Butty

A brilliant sandwich for breakfast using Mason's Meats Wagyu Punta Negra.

Sat Bains 30 March 2026

Mason’s Meats Rump Jerky Butter With Shallots & Anchovy

This is a perfect accompaniment to a beautiful grilled Ribeye steak. The butter will keep up to 1 week in the fridge or freeze in portions of 75 grams. This is a great compound butter that can be used for all sorts of meats.

Sat Bains 16 March 2026

Your Gut Runs on Glutamine… and Guess What’s Packed With It?

The gut is not fragile or clueless. It’s intelligent in its own biological way. Glutamine isn’t some magical fix, it’s simply one of the many tools the gut uses to preserve its structure, balance its energy, and stay resilient.

Mason's Meats 23 February 2026