Micronesian Ginger & Lime Marinade

In college I went by MacGyver. It had nothing to do with my ability to save lives (with little more than a shoestring and a balloon), and everything to do with feeding my four hungry roommates in the face of the greatest of obstacles (an empty refrigerator). I once made them lasagna without pasta or sauce. True story. Which brings me to this Micronesian marinade. There are four fantastic reasons to make it: 1. There is really no need to measure the ingredients. I have it on a local’s authority that any ratio works well. 2. The marinade tastes grand on just about anything. Fish. Chicken. Steak. Tofu. Leather shoes. 3. The marinade does double duty as a dipping sauce. 4. Katrina says so. Katrina is the gal from Micronesia who emailed me, recommending that I try this marinade. To be honest that was enough motivation for me. And when she said any proportions will do? That was the clincher. I like not measuring. It’s more fun to simply dump a few ingredients into a bowl at …