Sweet, Salty, and Sour Marinade
Recipe GLPR8695fdb06b4e81
A vibrant Southeast Asian-inspired marinade that balances sweet, salty, and sour flavors. Palm sugar syrup forms the foundation, while fish sauce provides umami depth, fresh lime juice adds brightness, and Thai chiles bring heat. Fresh cilantro, ginger, and lemongrass infuse aromatic complexity. This marinade is designed for pork or seafood—marinate for at least 3 hours, then grill the meat or fish while using the reduced syrup as a glaze during cooking.
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Ingredients
3 ounces palm sugar, chopped (or 6 1/2 tablespoons light brown sugar)
1/2 cup fresh lime juice
1/2 cup fish sauce (such as nam pla or nuoc nam)
3 tablespoons water
1/2 cup coarsely chopped fresh cilantro
2 tablespoons chopped peeled fresh ginger
4 red Thai chiles, thinly sliced (or 6 Fresno chiles)
3 tablespoons minced lemongrass (from the peeled bottom 4 inches of 2 large stalks)
Directions
In a small saucepan, combine the palm sugar and 3 tablespoons water over low heat. Stir constantly until the sugar is completely dissolved, about 3–5 minutes. Remove from heat and let cool slightly.
Pour the lime juice and fish sauce into a medium bowl. Add 3 tablespoons of water and whisk together. Measure out 1/3 cup of the cooled palm sugar syrup and whisk it into the lime juice mixture. (Set aside the remaining syrup for the glaze.)
Fold the cilantro, ginger, sliced chiles, and lemongrass into the marinade until well combined.
Place your pork or seafood in a glass, stainless-steel, or ceramic dish. Pour the marinade over the meat or fish, turning to coat evenly. Cover the dish and refrigerate for at least 3 hours, or up to overnight.
Remove the pork or seafood from the marinade and pat dry with paper towels. Grill over medium-high heat until cooked through.
While the meat or fish grills, combine the reserved marinade and the remaining palm sugar syrup in a small saucepan. Simmer over medium heat, stirring occasionally, until reduced to about 3/4 cup (about 5–8 minutes).
During the final few minutes of grilling, brush the reduced glaze generously onto the meat or fish, turning to coat all sides. Serve immediately.
