Bangkok Marinade Bangkok Marinade

Author: Canadian Living

Marinades are acid-oil blends that not only flavour but also tenderize.

  • Portion size 75 servings
  • Credits : Canadian Living Magazine: June 2006

Ingredients

  • 1/4 cup minced fresh coriander
  • 3 tablespoons water
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 cloves garlic minced
  • 1 green onion minced
  • 1 teaspoon granulated sugar
  • 1 teaspoon minced hot pepper

Method

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.)
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Bangkok Marinade

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