In Indonesia, we use the juice for almost everything. We marinate meat and seafood in this juice with a little salt before cooking it. If you don't want the meat too sour, just rinse it before cooking. This juice washes away any fishy/ stench smell off.
I make beef salad with this juice. Like the one in a Thai restaurant. Just grill the beef as you prefer (medium rare is my preference) with a pinch of salt, then slice it as thin as you could, put it aside. Slice red onion and cherry tomato about 1/3 of the weight of the meat, I add some sliced Thai bird chili for a kick, mix everything with the meat, pour in the makrut juice, add a teaspoon of sugar and half teaspoon of salt per 2 lbs of meat (if you like it more salty, add more salt), mix well. You can serve it right away or keep it in the fridge for half an hour for the flavor to soak in.
The meat can be substituted with shrimp, squid, or fish fillet. add some cilantro if you like it.
We also like to mix a small amount of makrut juice with peanut sauce that we serve over blanched veggies.
I also always add some makrut juice when I serve a bowl of hot chicken soup.