Thai marinade recipe by Rick Toogood

Thai Marinade is extremely versatile and can be used across a whole spectrum of fish and shellfish species, both as marinade and as dipping sauce. This dish makes up to 150ml/ 5fl oz, any extra can be kept for up to three days in the fridge or frozen for later use.

Details:

• Serves: – people (Makes about 150ml)
• Prep time: – mins
• Cook time: – mins
• Total time: – mins

Ingredients:

• 2 garlic cloves, peeled
• a handful of coriander, stalks and all
• 5 kaffir lime leaves
• 1 thumb-sized piece of fresh ginger, peeled
• 1 birdseye chilli, roughly chopped 2 lemongrass stalks, topped and tailed, roughly chopped
• a splash of Thai fish sauce (nam pla)
• juice of 2 limes
• 50 ml extra-virgin olive oil

How to make:

Put all the ingredients into a food processor or blender and blitz until as smooth as possible. Don’t worry if it looks a little ‘bitty’, as it will soften down during the cooking process. You now have the basis for an array of different recipes.

Wine:

TBA

Credit – © Prawn on the Lawn: Fish and seafood to share