Sweet, Salty, and Sour Marinade

Ingredients for Sweet, Salty, and Sour Marinade

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

• 120ml fresh lime juice

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

• 1/2 cup coarsely chopped fresh coriander

• 2 tablespoons chopped peeled fresh ginger

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

• 45ml minced lemongrass (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.

How to make Sweet, Salty, and Sour Marinade

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 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.

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

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.