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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.


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


  • 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.




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

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