Vietnamese lemongrass marinade
3 /4 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lemongrass, chopped (4-6 stalks) or |
| ¼ | cup | Dried lemongrass or |
| 6 | Strips lemon zest | |
| 3 | Garlic clove(s) minced (1 tbs) | |
| 2 | (to 3) shallots minced (3 tbs) | |
| 2 | Serrano, jalape¤o or Thai chilies, minced | |
| 2 | teaspoons | Brown sugar or to taste |
| 3 | tablespoons | Fish sauce |
| 3 | tablespoons | Lime juice |
| 1 | teaspoon | Vietnamese or Thai hot sauce or chili oil or Tabasco sauce |
Directions
Cut off the top ⅔ of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly.
Pur‚e the lemongrass, garlic, shallots, chilies, and brown sugar to a fine paste. Work in the fish sauce, lime juice, and hot sauce.
Marinate fish or thinly sliced poultry or beef for 1-2 hours, turning once or twice.
Makes enough for 1«-2 pounds seafood, poultry, or meat.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 170 Submitted By DIANE LAZARUS On 10-25-95