Lime Citrus Fusion Marinade

[Dave Weinstein]

Lime Citrus Fusion Marinade

This recipe is more Vietnamese (which, with its strong French culinary heritage, is a fusion cuisine all of its own) than anything else, and depends upon the staples of the Southeast Asian cuisines.

This particular marinade can be used with poultry or pork, and possibly with beef as well. The left over marinade should be kept, because together with any drippings, it can be easily turned into a rich sauce. If the drippings are particularly fatty (for example, a dish made with chicken thighs), you may want to consider making a roux and making a conventional gravy with the drippings and the leftover marinade. Otherwise, simply bring the marinade and drippings to a frothing boil over high heat for a few minutes (to cook it thoroughly and reduce it in volume), and add 1 to 2 TBS of butter, to make a sauce.

• 1 T Finely chopped Lemon Grass
  
• 1 Kaffir Lime Leaf
  
• 1 Slice Dried Galangal
  
• 6 T Lime Juice
  
• 4 T Fish Sauce
  
• 4 T Water
  
• 4 T Sugar
  
• 2 T Carmelized Sugar
  

Combine the ingredients to form the marinade.

Ingredient notes:

Frozen lemon grass is fine. If using dried, make sure to hydrate it first.

There is no substitute for a Kaffir Lime leaf. If you can't get one, you can leave it out and see how you like it. The leaves last for a long time if frozen, and can be used frozen in this dish.

Dried, fresh or frozen sliced Galangal all work fine, I've just been using the dried. If you can't get galangal, substitute ginger root.

To make carmelized sugar, mix 1/2 cup sugar and 1/4 cup water, and bring to a boil over high heat. When the mix starts to brown, start stirring it. When it reaches a deep brown, add an additional 1/2 cup of near boiling water. This may well cause spattering and cause the sugar mix to solidify in some fashion, so be warned. Return it to the high heat, and stir for about 5 minutes. Add a capful of lemon juice, and let it cool. Carmelized sugar will keep in a jar in a cupboard for a long time.

Keywords: Intermediate, Marinade, Vietnamese

( RG1723 )