ASIAN GINGER LIME MARINADE

6 tablespoons fresh lime juice
3 tablespoons nam pla (Thai fish sauce)*
3 tablespoons hoisin sauce*
3 tablespoons hot chile sauce*
3 tablespoons grated fresh ginger**

In a small bowl, combine all ingredients.

Place chicken or seafood in a single layer in a shallow glass or ceramic dish. Add marinade, turning or stirring to coat. Cover and refrigerate, turning occasionally, 1 to 2 hours for chicken, 30 minutes to 1 hour for fish, and 30 minutes for shellfish.

Remove chicken, fish, or seafood from marinade. Cook as desired.

*Nam pla, hoisin sauce, and hot chile sauce are all available at Asian markets, but most large supermarkets also carry them in the Chinese food section.

**Fresh ginger is crisp and juicy with a very sharp, spicy flavor. If your ginger is soft and very stringy, its potency is greatly diminished. Buy a new "knob," grate what you need, and freeze any extra. Use the medium holes in the grater - fine holes will produce ginger juice.

Makes about 1 cup, enough to marinate 1 1/2 pounds of skinless boneless chicken breasts or thighs jumbo peeled and deveined shrimp or sea scallops or fish fillets such as grouper or snapper

Source: Marinades by Melanie Barnard