Sweet, Salty, and Sour Marinade

5.0(5)

Enough to marinate 2 pounds of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops).

by Matt Lee, Ted Lee·published 2011-06-15

Servings

Makes about 1 cup

Total time

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Calories / serving

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Ingredients (8)

serves

3 ounces palm sugar, chopped, or 6 1/2 tablespoons light brown sugarsugar
1/2 cup fresh lime juicelime-juice
1/2 cup fish sauce (such as nam pla or nuoc nam)
1/2 cup coarsely chopped fresh cilantrocilantro
2 tablespoons chopped peeled fresh gingerginger
4 red Thai chiles or 6 Fresno chiles, thinly sliced
3 tablespoons minced lemongrass (from peeled bottom 4" of 2 large stalks)lemongrass
Ingredient info: Palm sugar is available at Indian and Asian markets. Fish sauce is sold at Asian markets and better supermarkets.

Instructions (4 steps)

01Stir palm sugar and 3 tablespoons water in a small saucepan over low heat until sugar is dissolved. Remove from heat.
02Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze). Stir in cilantro, ginger, chiles, and lemongrass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.

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Not rich — missing servings, total time, or calories.