Sweet, Salty, and Sour Marinade

Ingredients for Sweet, Salty, and Sour Marinade

• 90g palm sugar, chopped, or 6 1/2 tablespoons light soft brown sugar

• 120ml de jugo de lima fresco

• 120ml fish sauce (such as nam pla or nuoc nam)

• 1/2 cup coarsely chopped fresh coriander

• 2 cucharadas de jengibre fresco pelado y picado

• 4 red Thai chillies or 6 Fresno chillies, thinly sliced

• 3 tablespoons minced lemon grass (from peeled bottom 4" of 2 large stalks)

• Ingredient info: Palm sugar is available at Indian and Asian markets. Fish sauce is sold at Asian markets and better supermarkets.

Stir palm sugar and 45ml water in a small saucepan over low heat until sugar is dissolved. Remove from heat.

Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 80ml palm sugar syrup (reserve remaining syrup for glaze). Stir in coriander, ginger, chillies, and lemon grass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.

Remove pork or seafood from marinade, pat dry, and barbecue.

Simmer marinade and reserved palm sugar syrup in a small saucepan until reduced to 180ml . Brush glaze onto meat or fish during the last few minutes of grilling.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.