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Basic Southeast Asian Marinade

From the book Marinades, Rubs, Brines, Cures, and Glazes by Jim Tarantino

Yield

2 cups

Introduction

Whether you marinate vegetables for a stir-fry, shrimp for the grill, or chicken breasts for the broiler, this versatile marinade is a catalog of Southeast Asian flavors. It’s a play on shelf staples and fresh aromatics.

The Asian fish sauce (nam pla), basil, and mint are typically Vietnamese; the sweet soy sauce is a Malaysian staple. Ginger, garlic, shallots, and lemongrass are traditional Asian essentials that give this soak added depth.

For vegetables, shrimp, chicken breasts, turkey breasts, or pork tenderloin, marinate for 3 to 4 hours. For beef kabobs, lamb rack, or lamb rib chops, marinate 4 to 6 hours.

Ingredients

	2	Tbsp. vegetable oil
	3 to 4	garlic cloves, minced or pressed
	2	Tbsp. chopped fresh lemongrass
	2	Tbsp. peeled and grated fresh ginger
	3	shallots, chopped (about ¼ cup)
	3	Tbsp. Asian fish sauce (nam pla)
	1	Tbsp. kecap manis
	¼	cup chopped fresh basil
	2 to 3	Tbsp. chopped fresh mint
	1	tsp. ground coriander
	½	cup Asian rice-wine vinegar
	¼	cup Asian or domestic cold-pressed peanut oil

Steps

Lightly coat a nonreactive saucepan pan with the oil over medium heat. Sauté the garlic, lemongrass, ginger, and shallots for 5 to 10 minutes, until soft. Cool to room temperature.
Combine the cooled mixture with the fish sauce, kecap manis, basil, mint, coriander, and vinegar in a blender or a food processor and process until all the ingredients are well blended. While the motor is running, drizzle in the oil a little at a time.
The marinade will keep in a clean, airtight container in the refrigerator for 4 to 5 days.

Notes

For quick marinating, cut chicken into 1-inch pieces and marinate for 30 minutes to 1 hour. This can do double duty as a baste, but bring it to a boil for 3 minutes before brushing onto food.

This content is from the book Marinades, Rubs, Brines, Cures, and Glazes by Jim Tarantino.

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