2 lbs chicken wings
5 cloves garlic, minced
2 tablespoons cilantro stems, without leaves
5 tablespoons fish sauce
4 tablespoons Thai sweet chili sauce
1 teaspoon ground black pepper
Rub the chicken wings with the garlic and cilantro, then add the fish sauce, sweet chili sauce and ground black pepper. Marinate for two to four hours, or best overnight.
Fire up an outdoor grill and grill the chicken wings in batches. Grill until both sides turn golden brown. Serve immediately with some lime wedges and Thai sweet chili sauce.
1/2 cup creamy peanut butter
1/3 cup lite soy sauce
1/4 cup loosely packed fresh cilantro leaves
3 tablespoons fresh lime juice
3 tablespoons honey
3 tablespoons dark sesame oil
Process peanut butter, soy sauce, cilantro, lime juice, honey, and dark sesame oil in a blender or food processor until smooth.
Add 1 to 2 Tbsp. water, 1 tsp. at a time, processing until desired consistency is reached.
1 (12-oz.) bottle chili sauce
2 tablespoons chopped fresh cilantro
3 tablespoons tequila
2 tablespoons prepared horseradish
1 teaspoon loosely packed lime zest
1 tablespoon fresh lime juice
1/2 jalapeño pepper, minced (optional)
Salt and pepper to taste
Stir together chili sauce, cilantro, tequila, horseradish, lime zest, lime juice, and, if desired, minced jalapeño pepper. Add salt and pepper to taste. Serve immediately, or cover and chill up to 3 days. Stir well before serving.
1.5 lbs red snapper or tilapia
1/4 cup chopped fresh cilantro leaves
1 TB olive oil
1 TB fish sauce
2 tsp soy sauce
2 limes, juiced
2 tsp crushed garlic
1/2 tsp crushed red pepper flakes
3 TB lime juice
2 TB fish sauce
2 TB sugar
1 tsp crushed garlic
1 tsp minced jalapeno
1 TB chopped fresh cilantro leaves
Remove any bones from the fish.
In a resealable plastic bag, combing cilantro leaves, olive oil, fish sauce, soy sauce, lime juice, garlic, and red pepper flakes. Swish it around so it mixes, and place the fish in. Let marinate in the fridge for 30-60 minutes.
Meanwhile, make the sauce by combining the lime juice, fish sauce, sugar, garlic, jalapeno, and cilantro in a small mixing bowl. Stir together until combined.
Preheat an outdoor gas grill to high heat. Lay down a piece of foil to cook your fish on.
Remove fish from bag and discard marinade. Cook fish for 3-5 minutes per side until it flakes easily from a fork.
Serve hot with sauce drizzled over.