This marinade may be made in advance and kept in the refrigerator for 2 days.
Recipe information
Yield
makes 1 2/3 cups
Ingredients
4 stalks lemongrass, tough outer leaves removed, cut into pieces
1 1-inch piece peeled fresh ginger, roughly chopped
4 garlic cloves
2 shallots, peeled and roughly chopped
2 tablespoons brown sugar
1/2 cup mirin
2 tablespoons Asian fish sauce
6 tablespoons canola oil
Preparation
Add the lemongrass, ginger, garlic, and shallots through the feed tube of a food processor with motor running. Process until very finely chopped. Add the sugar, mirin, and fish sauce; process until pureed, scraping the sides as needed. With the motor running, slowly add the oil; process until incorporated.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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