The beauty of a good marinade is that it requires very little of you. It will forgive you for leaving it alone in the fridge-mingling with some veggies or tofu or meat that it only just met and now has to literally become one with.
Fish sauce and soy sauce are the power players, permeating whatever you're marinating with their unabashed funky, salty notes. And a good pinch of sugar helps everything caramelize in a pan or the oven. It 'sings from the Thai song sheet of flavor profiles,' says Lee.
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