Thai marinade
This marinade is suitable for fish or chicken. TIP: We tossed our fish fillets in cornflour and pan fried them in oil. While they were cooking, we heated the marinade and cooked rice noodles in the marinade to their packet directions. Coriander leaves were mixed in just before serving. The fish was served on top of the noodle-marinade mixture.
1 small red onion
½ cup coarsely chopped fresh coriander stalks and leaves
400ml can coconut milk
3 tablespoons fish sauce
2 tablespoons DYC Apple Cider Vinegar
3 kaffir lime leaves
½ teaspoon chopped fresh red chilli or ½ teaspoon chilli flakes
2 tablespoons finely chopped lemon grass
1
Peel the onion and chop finely. Mix all the ingredients together in a dish suitable for marinating in or a snaplock bag.
2
Add the chicken or fish and refrigerate for 8 hours or overnight. .
3
Drain the fish or chicken and cook as required.
4
If serving the marinade, bring to the boil and simmer for 5 minutes before serving. DO NOT serve without heating.
5
We tossed our fish fillets in cornflour and pan fried them in oil. While they were cooking, we heated the marinade and cooked rice noodles in the marinade to their packet directions. Coriander leaves were mixed in just before serving. The fish was served on top of the noodle-marinade mixture.
