Bangkok Marinade
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This recipe makes 1 1/3 cup (75 mL) servings
Marinades are acid-oil blends that not only flavour but also tenderize.
Ingredients
- 1/4 cup minced fresh coriander
- 3 tbsp water
- 2 tbsp vegetable oil
- 2 tbsp lime juice
- 1 tbsp fish sauce or soy sauce
- 2 cloves garlic, minced
- 1 green onion, minced
- 1 tsp granulated sugar
- 1 tsp 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
- Keywords : Condiments/sauces; Garlic; Onions; Soy sauce;
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