Low-Fat Marinades

two 1-1/2 lbs. striped bass
2 tsp. each: salt and white pepper (black may be substituted)
2 Tbs. fresh gingerroot diced finely
2 Tbs. chopped lemon grass, white portion
3 Tbs. kaffir lime leaves, diced (may substitute lime zest)
6 cloves of garlic
2 Tbs. sweet soy sauce
2 Tbs. fish sauce
1/4 cup oyster sauce

Preparation:

Add all ingredients except for the fish to a blender and mix for about 10 seconds, until mixture is relatively smooth. Pour marinade over fish and cool in the refrigerator for 45 minutes to an hour. Grill for eight to 10 minutes.

Ingredients:

2 Tbs. soy sauce
2 Tbs. Korean malt syrup (called mool yut; may substitute pancake syrup or cola)
1-1/2 Tbs. sesame oil
2 tsp. sugar
2 garlic cloves
1 tsp. sesame seed

Preparation:

Combine ingredients in a bowl and add ribs. Rub surface of short ribs and leave marinade on for four to 24 hours. Saute or grill.

1-1/2 lbs. chicken breast cut into bite-size pieces
1 Tbs. curry powder
1/2 Tbs. pepper
1 Tbs. salt
1 Tbs. sugar
1 Tbs. garlic powder
1/4 cup light coconut milk
8 to 10 bamboo skewers

Preparation:

Combine all ingredients in a bowl. Marinate meat for four to 24 hours. Thread three to four pieces of marinated chicken on a bamboo skewer, leaving the last several inches empty.