We have some amazing lemongrass growing in the gardens and it’s only going to improve as the dry hot weather sets to continue.
Lemongrass is pretty universal and I always find it in my local farmer’s markets for a lot less than in supermarkets. So if you do come across a well-priced bunch, please get it and just freeze it down. As lemongrass freezes really well.
Then you can try;
Lemongrass skewered prawns
Lemongrass tea with a touch of white rum
Lemongrass smashed with limes, brown sugar and Thai fish sauce
Lemongrass mixed with chilli, garlic and oil as a marinade
Or try my wet rub, recipe below which can be used for so many things.
Curry paste for curries or a marinade for fish, lamb shanks, pork, vegetables, tofu, prawns and the list just goes on and on.
Please try this recipe and just freeze it in ice cube trays, so you can just pop out little nuggets of flavour every time you need it.
This recipe is for wet rubbed snapper which uses that wonderful lemongrass.
Wet Rubbed Snapper
4 whole snapper, filleted and cut into 4
1 cup of curry paste
Curry Paste
- 2 onions, peeled
- 6 garlic cloves, peeled
- 2 stalks of lemongrass
- 1 knob Galangal
- 2 chilli, you choose!
- 2 tbsp cumin seeds, roasted
- 2 tbsp coriander seeds, roasted
- 1 cup of coriander stems, reserve the top for garnish
- 6 kaffir lime leafs
- 4 tbsp Thai fish sauce
- 2 Tbsp Brown sugar
For the curry paste, prep all the ingredients and blend together until smooth in a blender, then cover all the snapper in the curry paste until well covered and set aside to marinate.
Pre-heat an oven to 180 degrees.
Heat a number of cast iron frypans and quickly coat the snapper with a little oil before sealing them in the frypans. Seal all corners before putting them into a hot oven for about 5 minutes. Remove and allow to rest before plating.