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Lemongrass-Thai Lime Leaf Marinade
Lemongrass-Thai Lime Leaf Marinade
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From the EatingWell Kitchen
Fragrant lemongrass and Thai lime leaves infuse your favorite fish or seafood with flavor. Serve with Chile-Lime Dip.
- By: Corinne Trang EatingWell Recipe Contributor
Ingredients 8 servings
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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ¼ cup fish sauce
- 3 tablespoons sugar
- 1 stalk lemongrass, grated
- 1 ounce galangal, grated (see Note)
- 6 minced lime leaves , ribs removed (see Note)
- Associated Recipes:
- Chili-Lime Dip
Preparation
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Active
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Ready In
- Whisk fish sauce and sugar until the sugar is dissolved. Stir in lemongrass, galangal and lime leaves. Marinate: ½ to 1 hour.
- Notes: Galangal is a fleshy root used as a seasoning in Southeast Asian cooking and is similar in appearance and flavor to ginger. Look for it fresh in specialty and Asian markets. Store unused portions in the refrigerator or freezer.
- Kaffir lime leaves (or makrut or Thai lime leaves) lend one of the signature flavors to Thai cooking—lemony and floral. Like other Asian ingredients, there is no real substitute, but lime zest will work in a pinch. Find the leaves fresh or frozen in Asian markets and online stores. Fresh leaves may be frozen, airtight, for up to 3 months.
- Per serving: 21 calories; 0 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 3 g sugars; 25 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 397 mg sodium; 2 mg potassium
- Carbohydrate Servings: ½
- Exchanges: Free Food
