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Citroengrasmarinade, Vietnamese
1/4 c Lemongrass, chopped (4-6 stalks) or

1/4 c Dried lemongrass or

6 Strips lemon zest

3 Garlic clove(s) minced (1 tbs)

2 (to 3) shallots minced (3 tbs)

2 Serrano, jalapeño or Thai chilies, minced

2 ts Brown sugar or to taste

3 tb Fish sauce

3 tb Lime juice

1 ts Vietnamese or Thai hot sauce or chili oil or Tabasco sauce
  • Omschrijving recept: Marinades; Vietnamees
  • Bron: Steven Raichlen - High-Flavor, Low-Fat Cooking

Bereiding

Cut off the top 2/3 of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly.



Purée 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.