Recipes by their Ingredients

fish sauce

  • Thai Basil Marinade

    Thai Basil Marinade
    Thai Basil Marinade
    3 tblsp fish sauce (nam pla)
    2 tblsp molasses
    1 tsp dark Chinese soy sauce
    ½ cup dry white wine or oriental rice wine (I use Mirin, a Japanese sweet wine)
    ¼ cup peanut oil
    ¼ cup chopped fresh basil
    3 tblsp chopped fresh mint
    4 garlic cloves, minced
    2 tblsp chopped fresh ginger
    3 shallots, chopped
    2 tblsp chopped fresh lemon grass

    NOTES: You can substitute for lemon grass, the zest of 3 or 4 lemons, minced.


    Combine the fish sauce, molasses, dark soy sauce and wine in a non-reactive mixing bowl.
    Whisk in the peanut oil, a little at a time to emulsify it.
    Add the rest of the ingredients. This marinade will keep in an airtight container in the refrigerator for 4-5 days. My favorite meat to use this marinade for is boneless chicken thighs. Marinate the chicken for @2-4 hours.
    Shrimp also do very well in this marinade! Marinate the shrimp for @1-2 hours.