Bangkok Marinade
Marinades are acid-oil blends that not only flavour but also tenderize.
Servings: 1/3 cup (75 mL)
Ingredients:
-
1/4 cup (50 mL) minced fresh coriander
3 tbsp (50 mL) water
2 tbsp (25 mL) each vegetable oil and lime juice
1 tbsp (15 mL) fish or soy sauce
2 cloves garlic, minced
1 green onion, minced
1 tsp (5 mL) each granulated sugar and minced hot pepper
Preparation:
Combine coriander, water, oil, lime juice, fish sauce, garlic, onion, sugar and hot pepper.
For 4 to 6 servings boneless skinless chicken breasts, pork tenderloins or salmon fillets (1-1/2 lb/750 g), add to marinade; cover and refrigerate salmon for 30 minutes, chicken and pork for 4 hours. (Make-ahead: Refrigerate chicken and pork for up to 24 hours.)
For 4 to 6 servings boneless skinless chicken breasts, pork tenderloins or salmon fillets (1-1/2 lb/750 g), add to marinade; cover and refrigerate salmon for 30 minutes, chicken and pork for 4 hours. (Make-ahead: Refrigerate chicken and pork for up to 24 hours.)
Source
Canadian Living Magazine: June 2006
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