Vietnamese Lemongrass Marinade

Recipe Ingredients

1/4 cup	36g / 1.3oz	Lemongrass - chopped (4-6 stalks) or
1/4 cup	59ml	Dried lemongrass or
6		Lemon zest
3		Garlic clove - (s) minced (1 tbs)
2		Shallots - (to 3) minced (3 tbs
2		Serrano - jalapeno or Thai chilies, minced
2 teaspoons	10ml	Brown sugar or to taste
3 tablespoons	45ml	Fish sauce
3 tablespoons	45ml	Lime juice
1 teaspoon	5ml	Vietnamese or Thai hot sauce or chili oil or Tabasco sauce

Recipe Instructions

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

Puree 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

Source:
Tom Street

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