It’s the irony of being a cookbook writer: you always look forward, not back. That is, you’re always thinking about new recipes—not those favorite dishes you created for cookbooks past.
I recently had a chance to revisit two such dishes at this year’s Barbecue University: Pac-Rim rotisserie chicken and Thai grilled beef salad. Both owe their electrifying flavor to a traditional Thai seasoning that has become my new favorite marinade. Lately, I’ve been putting it on everything.
A Traditional Thai Marinade
The genius of this marinade is how it counterpoints flavors. First, there’s the salt in the soy sauce and the umami funk of Asian fish sauce. Lime juice makes it tart, while fresh ginger and chiles crank up the heat. Garlic and fresh cilantro give it pungency. Brown sugar adds the right touch of sweetness. The backbone of the marinade is fresh lemongrass—one of my all- time favorite flavorings. This stalk-like Southeast Asian herb has a haunting floral lemon flavor, without the fruit’s acidity. A spoonful of curry powder pulls it all together.
You’ll need to know about 2 special ingredients—both of which are available at most supermarkets. Fish sauce is made from pickled anchovies—think soy sauce channeling bouillabaisse. One good brand is Red Boat, but if unavailable, just use more soy sauce.
Lemongrass will be found at Asia markets and in the produce section of most supermarkets. (Look for it among the packaged fresh herbs.) But don’t worry if you can’t find it. A couple teaspoons of freshly and finely grated lemon zest (the oil-rich outer rind) will give you a similar citrusy zing.
What’s so incredible about this marinade is its versatility. The stuff goes with everything!
Use it to marinate skirt steak for an outrageous Thai grilled beef salad. Soak pork chops or tenderloin in it to make sort of barbecue you find at street stalls in Vietnam. It’s delicate enough to serve as a marinade for white fish, like snapper, sole and mahi mahi. It’s powerful enough to stand up dark fish, like salmon and mackerel. A 10 minute soak in my new favorite marinade gives you some of the tastiest shrimp on the planet. Did I mention how it transforms grilled tofu into something you’d actually go out of your way to eat?
My new favorite marinade may sound complicated on account of the number of ingredients. It isn’t. Just throw the ingredients in a blender or food processor and give them a whirl. The flavor pays off big time!
Steven Raichlen’s Favorite Marinade
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Try Steven Raichlen’s favorite marinade, a mix including soy sauce, garlic, and ginger that works great on beef, pork, chicken, fish—even tofu!
Makes:
About 1 cup
Servings: 1 teaspoon servings
Takes:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
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Chop. Finely chop the solid ingredients (garlic, cilantro, ginger, lemongrass, sugar, black pepper, and curry powder) in a food processor or blender.
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Puree. Add the liquid ingredients (vegetable oil, lime juice, soy sauce, and fish sauce) and puree until smooth.
Serving: 1teaspoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 122mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 2mg | Iron: 0.1mg
