Micro effort required: Micronesian ginger and lime marinade

Today we bring you a recipe from Micronesia. Rather confusingly, Micronesia is a subregion of Oceania, comprising thousands of small islands such as Marshall Islands and Nauru, countries from which we have already tried recipes. However, also within Micronesia is the Federated States of Micronesia, which is often shortened to Micronesia, yet isn’t the same thing as Micronesia: it’s a country in itself. Confused yet?

Few have heard of the Federated States of Micronesia, yet because its small islands are spread so far across the Western Pacific Ocean, it actually takes up more than 2,600,000 km2. In spite of this, its actual land area is only 702 km2 and population only about 106,000, and recipes are therefore few and far between. The other difficult aspect of searching for a recipe was that, of course, a search for ‘Micronesian recipes’ yields results for actual Micronesia, rather than the Federated States. The recipe for ginger and lime marinade that we’ve (once again) borrowed from Global Table Adventure (we’re so glad that Sasha Martin began this project before we did!) may well be from a nation within the broader Micronesia, but it looked like it would suit us, so in an absence of anything definitely from the Federated States, we thought we’d give it a go.

Ginger and lime marinade

1/4 cup fresh lime juice (about 1 lime)
1/4 cup soy sauce
2 large cloves of garlic, crushed
1 tsp grated ginger
Black pepper
(Note that the above quantities don’t really matter – use as much as you like/have.)
Two servings of meat (we used chicken, but fish or even steak would also work)

1. Score your chosen meat, mix the marinade ingredients together in a bowl and slather onto the meat.
2. Leave for at least an hour (30 minutes for fish) and cook on a griddle pan.
Serves 2

579a Marinating chicken compressed

580a Marinated chicken compressed

581a Grilling chicken compressed

582a Grilling chicken compressed

583a Dinner on bench compressed
Ash’s cooking environment!

584b Dinner cropped

It’s that simple! We served it with rice and a roughly Asian-style salad, which we dressed with a lime and sesame dressing (juice of a lime, 1 tbsp honey, 1 tbsp sesame oil and 1 tsp dark soy sauce – thanks Good Food), which made for a light and healthy dinner. The chicken itself was delicious, and incredibly tender. We were slightly worried that marinating it in that much lime juice would start to cook it and make it tough, but that wasn’t the case at all. And given that the ingredients in the marinade are fairly common in our household, it’s a recipe we’re very likely to use again.

Now that we’ve done ‘Micronesia’, our next recipe will be from the Northern Mariana Islands… which are in Micronesia. Argh!

One thought on “Micro effort required: Micronesian ginger and lime marinade

  1. Pingback: Complicating a lazy dinner: Guamanian chicken kelaguen and red rice | Good Food on Bad Plates

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