Lemongrass Marinade

Lemongrass Marinade

A fragrant, citrusy marinade that tenderizes chicken, pork, or tofu with Southeast Asian flair.

Total 15 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Soy

This marinade blends pounded lemongrass, garlic, shallot, and fish sauce with lime juice and a touch of brown sugar for a balance of tangy, salty, and faintly sweet notes. It works well on grilled meats, seafood, and tofu, and reflects the aromatic base common to Vietnamese and Thai marinades.

Ingredients

  • 3 stalks lemongrass, tough outer layers removed and minced
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 red Thai chile, minced (optional)

Method

  1. In a mortar and pestle or small food processor, pound or pulse the minced lemongrass, garlic, and shallot into a coarse paste.

  2. Transfer the paste to a bowl and whisk in the fish sauce, brown sugar, lime juice, vegetable oil, soy sauce, black pepper, and chile until the sugar dissolves.

  3. Use immediately to marinate meat, seafood, or tofu, or transfer to a jar and refrigerate until ready to use.

Rate this recipe

★ 4.4 (1)

Lemongrass Marinade

This marinade blends pounded lemongrass, garlic, shallot, and fish sauce with lime juice and a touch of brown sugar for a balance of tangy, salty, and faintly sweet notes. It works well on grilled meats, seafood, and tofu, and reflects the aromatic base common to Vietnamese and Thai marinades.

15 min 16 oz 45 cal

Ingredients

  • 3 stalks lemongrass, tough outer layers removed and minced
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 red Thai chile, minced (optional)

Method

  1. 1

    In a mortar and pestle or small food processor, pound or pulse the minced lemongrass, garlic, and shallot into a coarse paste.

  2. 2

    Transfer the paste to a bowl and whisk in the fish sauce, brown sugar, lime juice, vegetable oil, soy sauce, black pepper, and chile until the sugar dissolves.

  3. 3

    Use immediately to marinate meat, seafood, or tofu, or transfer to a jar and refrigerate until ready to use.