Lemongrass-Thai Lime Leaf Marinade

August/September 2006

Your rating: None Average: 3.5 (6 votes)

Fragrant lemongrass and Thai lime leaves infuse your favorite fish or seafood with flavor. Serve with Chile-Lime Dip.

Lemongrass-Thai Lime Leaf Marinade

Makes: 8 servings, enough for 2 pounds fish, lobster, scallops, shrimp or squid

Active Time:

Total Time:


  • 1/4 cup fish sauce
  • 3 tablespoons sugar
  • 1 stalk lemongrass, grated
  • 1 ounce galangal, grated (see Note)
  • 6 minced lime leaves, ribs removed (see Note)

Try this recipe with:


  1. Whisk fish sauce and sugar until the sugar is dissolved. Stir in lemongrass, galangal and lime leaves. Marinate: 1/2 to 1 hour.

Tips & Notes

  • 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 mono); 0 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 0 mg sodium; 2 mg potassium.

Carbohydrate Servings: 0

Exchanges: Free Food

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner