The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. This marinade, which takes its name from the principal taste sensations of the region’s cooking, Salty, Sweet, and Sour, can be used on Fish, Shrimp, Scallops, or Pork.
6 Tbsp. dark brown sugar
1/2 cup fresh lime juice
1/2 cup fish sauce
1/2 cup Olive&Kickin’ Honey Ginger White Balsamic Vinegar
4 – 6 red Thai chiles, thinly sliced
3 Tbsp. minced lemongrass
Heat the brown sugar in 3 Tbsp. water in a small saucepan over low heat until the sugar is dissolved. Remove from heat.
Combine the lime juice, fish sauce, honey ginger balsamic vinegar in a bowl. Add the sugar syrup and whisk all ingredients together. Stir in the cilantro, chiles, and lemongrass. Put fish, shrimp, scallops, or pork in a dish and pour marinade over the protein. Cover and chill several hours prior to cooking.
Light ’em Up Marinade
Here is a fun marinade to “spice up” your chicken or fish.
1/2 cup Olive&Kickin’ Harissa EVOO
1/3 cup fresh lime juice
4 scallions, coursely chopped
4 habanero chiles, coursely chopped
3 cloves garlic, coursely chopped
2 Tbsp. fresh thyme
1 Tbsp. fresh ginger
2 tsp cumin
1 Tbsp. dark brown sugar
1/4 cup Olive&Kickin’ Jalapeno White Balsamic Vinegar
Combine all ingredients in a food processor and puree until smooth. Put fish or chicken in a dish and pour marinade over the protein. Cover and chill several hours prior to cooking.
Here is a sauce or condiment, similar to pesto, that is popular throughout South America and whose origins are from Argentina. Use it both as a marinade and a sauce for grilled steak, fish, chicken, or even pasta.
1/2 cup Olive&Kickin’ Champagne Dark Balsamic Vinegar
3-4 garlic gloves, thinly sliced
1 shallot, finely chopped
1 red jalapeno chile, finely chopped
2 cups minced fresh cilantro
1/2 cup minced parsley
1/3 cup fresh oregano, finely chopped
1 tsp cumin
3/4 cup Olive&Kickin’ Hojiblanca or Picual EVOO
Combine vinegar, garlic, shallot, and chile in a bowl and let stand for 20 minutes. Stir in the cilantro. parsley, oregano, and cumin. Whisk in EVOO. Remove 1/2 cup chimichurri to a small bowl and reserve as a sauce for finishing. Put steak, fish or chicken in a dish and pour marinade over the protein. Cover and chill several hours prior to cooking.