“Typically, marinades have a backbone of fat, but this one uses just a bit of honey to balance the acidity of lime juice and fish sauce,” says New York City–based recipe developer Laura Rege. She recommends the mixture for marinating fish, shrimp, tofu, and chicken and serving alongside a crisp cucumber salad with plenty of fragrant herbs like mint, cilantro, and basil. “If you don’t have fresh turmeric, use 1 tablespoon ground turmeric,” Rege says. For fish, shrimp, and tofu, marinate for 15 to 30 minutes. For chicken, allow 30 minutes to two hours.
Makes ⅔ cup (for 1½ pounds of protein or vegetables)
Kosher or sea salt
Freshly ground pepper
(5-inch) piece turmeric, peeled and chopped (about ¼ cup)
scallions, trimmed and chopped (about ⅓ cup)
fresh lime juice
small jalapeño, stemmed, seeded, and chopped (about 3 tablespoons)