Yield
Makes enough for 1 1/2 lbs. large shrimp, peeled and deveined; or about 1 1/2 lbs. trout fillets
Photo: Iain Bagwell; Styling: Rand Mon

How to Make It

Step 1

Whirl lemongrass in a food processor until finely chopped. Add shallots, chiles, ginger, and garlic and whirl until minced.

Step 2

Put lemongrass mixture in a nonreactive baking dish and whisk in salt, coconut milk, and lime juice and zest. Add seafood and turn to coat.

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