Sweet, Salty, and Sour Marinade

Name: Sweet, Salty, and Sour Marinade
Prep time: 20 min
Total time: 10 min
Yield: 8
Cuisine: Thai
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)

Recipe GLPR8695fdb06b4e81

Thai

Sauce & Condiment

10 min

61 cal

Servings: 8

Grill

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

This Southeast Asian condiment requires a special trip to an Asian market for lemongrass, Thai chiles, and fish sauce—none of which are stocked reliably at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger locations in Charlotte. Palm sugar is similarly hard to find locally and will likely require an online order or specialty stop. The 10-minute time is honest if ingredients are already on hand, but the real cost is the procurement run, which defeats weeknight planning. That said, the marinade itself is inexpensive once you source the ingredients, and the flavor payoff is genuine for anyone building a pantry of Southeast Asian staples.