Sweet chili marinade

Name: Sweet chili marinade
Prep time: 5 min
Total time: 5 min
Yield: 1 cup (250 ml)
Cuisine: Québécoise
Ingredients: ½ cup (125 ml) sweet chili sauce; 2 tbsp (30 ml) reduced-sodium soy sauce; 2 tbsp (30 ml) vegetable oil; 1 tbsp (15 ml) fish sauce; 1 tbsp (15 ml) freshly grated ginger; 1 tsp (5 ml) sriracha (optional); ½ tsp (2.5 ml) sesame oil; 2 garlic cloves, finely minced; Juice and zest of 1 lime

Preparation 5 min
Servings 1 cup (250 ml)
Freezing Absolutely

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Marinade

½ cup (125 ml) sweet chili sauce
2 tbsp (30 ml) reduced-sodium soy sauce
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) freshly grated ginger
1 tsp (5 ml) sriracha (optional)
½ tsp (2.5 ml) sesame oil
2 garlic cloves, finely minced
Juice and zest of 1 lime

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Preparation

In a bowl, whisk together the sweet chili sauce, soy sauce, vegetable oil, fish sauce, ginger, sriracha, sesame oil, garlic, and lime juice and zest until combined.
Divide the marinade equally between two bowls. The first is used to marinate the protein, the second for basting during cooking.
Place the protein in a dish, coat it with the first half, cover and refrigerate according to the protein type (see the tips below). Discard this portion after marinating. It has been in contact with raw protein.
Keep the second half refrigerated, separate, for basting during cooking. The chili sauce contains sugar and caramelizes quickly, so watch the heat and lower the intensity if it starts to colour too fast.