Sweet, Salty, And Sour Marinade

• 3 ounces palm sugar, chopped, or 6 1/2 tablespoons light brown sugar
• 1/2 cup fresh lime juice
• 1/2 cup fish sauce (such as nam pla or nuoc nam)
• 1/2 cup coarsely chopped fresh cilantro
• 2 tablespoons chopped peeled fresh ginger
• 4 red Thai chiles or 6 Fresno chiles, thinly sliced
• 3 tablespoons minced lemongrass (from peeled bottom 4" of 2 large stalks)
• Palm sugar is available at Indian and Asian markets. Fish sauce is sold at Asian markets and better supermarkets.

1. Stir palm sugar and 3 tablespoons water in a small saucepan over low heat until sugar is dissolved. Remove from heat.
2. Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze). Stir in cilantro, ginger, chiles, and lemongrass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.
3. Remove pork or seafood from marinade, pat dry, and grill.
4. Simmer marinade and reserved palm sugar syrup in a small saucepan until reduced to 3/4 cup. Brush glaze onto meat or fish during the last few minutes of grilling.

palm sugar, lime juice, fish sauce, fresh cilantro, fresh ginger, red thai chiles, stalks, sugar

Taken from www.epicurious.com/recipes/food/views/sweet-salty-and-sour-marinade-366390 (may not work)