Sweet, Salty, and Sour Marinade

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 2 Feb 2026

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This sweet, salty, and sour marinade is a versatile addition to your culinary repertoire, offering a vibrant balance of classic Thai-inspired flavours. Based on the traditional combination of palm sugar, lime juice, and fish sauce, it creates a complex depth that beautifully complements both succulent pork and delicate seafood. Fresh aromatics like lemongrass, ginger, and red Thai chillies provide a fragrant heat that transforms simple grilled ingredients into a standout meal.

As a dairy-free store-cupboard essential, this recipe is perfect for those seeking a light yet punchy seasoning for the barbecue or grill. The method includes a clever reduction technique, turning the leftover juices into a glossy glaze that ensures a beautifully caramelised finish. Serve your marinated proteins alongside jasmine rice or a crisp Asian-style slaw for a refreshing, healthy dinner.

Ingredients for Sweet, Salty, and Sour Marinade

90g palm sugar, chopped, or 6 1/2 tablespoons light soft brown sugar
120 ml färsk limejuice
120ml fish sauce (such as nam pla or nuoc nam)
1/2 cup coarsely chopped fresh coriander
2 tablespoons chopped peeled fresh ginger
4 red Thai chillies or 6 Fresno chillies, thinly sliced
3 tablespoons minced lemon grass (from peeled bottom 4" of 2 large stalks)
Ingredient info: Palm sugar is available at Indian and Asian markets. Fish sauce is sold at Asian markets and better supermarkets.

How to make Sweet, Salty, and Sour Marinade

Stir palm sugar and 45ml water in a small saucepan over low heat until sugar is dissolved. Remove from heat.

Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 80ml palm sugar syrup (reserve remaining syrup for glaze). Stir in coriander, ginger, chillies, and lemon grass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.

Remove pork or seafood from marinade, pat dry, and barbecue.

Simmer marinade and reserved palm sugar syrup in a small saucepan until reduced to 180ml . Brush glaze onto meat or fish during the last few minutes of grilling.

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