It’s inspired by Vietnamese flavors.
“Typically, marinades have a backbone of fat, but this one uses just a bit of honey to balance the acidity of lime juice and fish sauce,” says New York City–based recipe developer Laura Rege. She recommends the mixture for marinating fish, shrimp, tofu, and chicken and serving alongside a crisp cucumber salad with plenty of fragrant herbs like mint, cilantro, and basil. “If you don’t have fresh turmeric, use 1 tablespoon ground turmeric,” Rege says. For fish, shrimp, and tofu, marinate for 15 to 30 minutes. For chicken, allow 30 minutes to two hours.
Makes ⅔ cup (for 1½ pounds of protein or vegetables)
Ingredients
Directions
Step 1
Combine all ingredients in a food processor and pulse until finely chopped. Transfer to a glass or ceramic bowl or dish and add protein or vegetables, flipping a few times for even marination.
Step 2
Before cooking, let excess marinade drip off and season protein or vegetables with salt and pepper.