Ginger and Garlic Thai Marinade

    10 min

    I got this recipe from a Thai friend of mine and I use it all the time for marinating chicken, pork and beef. Best if you leave it in the marinade for at least 4 hours. It's up to you after that - you can barbecue, grill or stir fry the meat.

    43 people made this

    Serves: 8 

    • 3 tablespoons fish sauce
    • 2 tablespoons rice wine (or dry sherry)
    • 1 tablespoon sesame oil
    • 4 tablespoons caster sugar
    • 1 tablespoon minced garlic, or to taste
    • 2 tablespoons minced fresh root ginger
    • 2 tablespoons honey

    Prep:10min  ›  Ready in:10min 

    1. Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.

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    Reviews in English (23)


    Very good marinade,but for me a little sweet,my wife enjoyed it.  -  23 Aug 2010


    Great marinade! We don't put in all the sugar the recipe suggests as it is a bit too sweet for our taste buds. Goes really well with beef.  -  04 Sep 2016


    I used this marinade for fried fish. I eliminated the sesame oil, but added a bit of grated lime peel and lemon grass. I used half to marinade the fish and half to spoon over the fish after it was cooked. Before serving the sauce, I added a few sliced green onions, hot peppers and grated carrots. Everyone loved it! Thank you.  -  27 Aug 2008  (Review from Allrecipes US | Canada)