Sweet, Salty, and Sour Marinade

By jedrew_52

Redolent of lemongrass, ginger, and chiles, this Vietnamese-accented marinade can be cooked down into a glaze for fish or pork.
This is enough to marinate 2 pounds of pork (tenderloin or chops) or fish (oily or white-fleshed; shrimp or scallops).

Ingredients

• 3 ounces palm sugar, chopped, or 6 1/2 tablespon. light brown sugar
• 1/2 cup fresh lime juice
• 1/2 cup fish sauce (such as nam pla or nuoc nam)
• 1/2 cup coarsely chopped fresh cilantro
• 2 tablespoons chopped peeled fresh ginger
• 4 red Thai chiles or 6 Fresno chiles, thinly sliced
• 3 tablespoons minced lemongrass (from peeled bottom 4" of 2 large stalks)

Preparation

Step 1

•Stir palm sugar and 3 Tbsp. water in a small saucepan over low heat until sugar is dissolved. Remove from heat.
•Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze). Stir in cilantro, ginger, chiles, and lemongrass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.
•Remove pork or seafood from marinade, pat dry, and grill.
•Simmer marinade and reserved palm sugar syrup in a small saucepan until reduced to 3/4 cup. Brush glaze onto meat or fish during the last few minutes of grilling.