Caramelized Lemongrass Marinade Food

VIETNAMESE GRILLED SALMON

Steps:

• Prepare the salmon: Whisk the grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, brown sugar, a pinch of salt and 1/2 cup water in a medium bowl. Place the salmon on a rimmed baking sheet and pour the marinade on top. Turn the salmon so the marinade coats both sides. Cover and refrigerate, 30 minutes.
• Meanwhile, make the carrot-sesame dressing: Whisk the fish sauce, rice vinegar, Sriracha, sesame oil, brown sugar, lime juice and a pinch of salt in a medium bowl until the sugar dissolves. Add the carrot, scallions and 1/4 cup water; stir to combine. Set aside.
• Preheat a grill to medium high. Remove the salmon from the marinade, wiping off any excess. Brush the grill grates with grapeseed oil. Brush the skin side of the salmon generously with grapeseed oil, then place on the grill skin-side down. Cover and cook until the skin is crisp and the salmon is nearly cooked through, about 8 minutes. Uncover and cook until the salmon is just cooked through, about 5 more minutes. (Do not flip the fish.)
• Transfer the salmon to a platter and spoon the carrot-sesame dressing on top.

CARAMELIZED LEMONGRASS MARINADE

Steps:

• Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow. Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.

BASIC LEMONGRASS MARINADE

Steps:

• Process lemon grass, garlic and chili sauce until it turns into a fine paste.
• Combine paste and all other ingredients and mix well.
• Marinade is ready to use after sitting for about 1 minutes.
• Recipe yields enough marinade for 1-2 pounds of meat.
• You can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea.
• Simply put in zip-lock bag and freeze until needed.

CARAMELIZED LEMONGRASS CHICKEN THIGHS

Steps:

• Remove skins and extra fat from chicken.
• Remove the outer leaves from the lemongrass, cut into 1 inch pieces, and pound until somewhat flattened with a meat tenderizer.
• Crush garlic and blend with lemongrass, fish sauce, sugar, and pepper.
• Add chicken and toss to coat well; marinate 3-4 hours.
• If needed, you can marinate for 15 minutes and cook- the flavor will be less intense, but it will still work if you're in a hurry.
• Remove chicken from marinade (but save the marinade).
• Heat oil in a pan with a tight-fitting lid.
• Brown the chicken in the oil (~10minutes).
• Pour the remaining marinade into the pan, and add enough water to just cover the bottom of the pan (there should be 1/4 inch or less of liquid - it needs to simmer off, or else the chicken won't caramelize).
• Bring the liquid to a boil, then cover tightly and simmer until the chicken is tender, turning occassionally (about 30 minutes).
• Stir lemon juice into sauce, and stir to coat chicken.
• Serve hot.

LEMONGRASS MARINADE

Steps:

• Add lemongrass, ginger, garlic, and shallots through feed tube of a food processor with motor running. Process until very finely chopped. Add sugar, mirin, and fish sauce; process until pureed, scraping sides as needed. With motor running, slowly add oil; process until incorporated.

CARAMELIZED LEMONGRASS MARINADE

Steps:

• Heat the sugar and 2 tablespoons of the water in a small saucepan over medium heat and simmer until the sugar starts to caramelize (the liquid will turn a slight yellowish color). At this point insert a metal teaspoon into the liquid and remove to let cool. The liquid on the spoon should become sticky and slightly yellow.
• Add the remaining 2 tablespoons of water and the rest of the ingredients and remove from the heat. Let the marinade cool before applying it to the meat.

LEMONGRASS CHICKEN MARINADE

Steps:

• With a pestle & mortar crush together the lemongrass, garlic, ginger and chili together into a paste, then stir in the other ingredients. A mini-food chopper can be used instead or simply mince all ingredients very well by hand and combine in a small bowl. Pour marinade over the chicken, stirring well to coat the meat. Cover and set in the refrigerator to marinate at least 30 minutes or up to 24 hours.

CARAMELIZED LEMONGRASS SHRIMP

Steps:

• Make the Caramel Sauce: In a heavy-bottom 4-quart pot, gently melt the sugar over medium-low heat, stirring frequently. This will take 10 to 12 minutes. Do not be tempted to rush the process or you may scorch the sugar.
• When the sugar is lump free, completely melted and just beginning to boil, remove the pan from the heat and very slowly pour in the fish sauce while stirring constantly. Be careful, as it will bubble furiously.
• Use the sauce right away or let cool completely, transfer to an airtight container, and store in a cool cupboard for up to 3 months.
• Shrimp: Set the heads aside. Peel each shrimp body, removing the tail segments, then devein. Sprinkle bodies with the pepper; set aside.
• Pour the oil into a 2-quart clay pot or high-sided skillet, and heat over medium heat. Add the shallots, chiles and reserved shrimp heads and cook, stirring, about 30 seconds, until fragrant. Add the lemongrass, garlic, ginger, and chile paste; cook, stirring, about 1 minute more. Add the caramel sauce and stock; stir to combine.
• Add the shrimp bodies, and toss to coat with the aromatic ingredients. Increase the heat to medium-high and cook, stirring occasionally, about 6 minutes, until the shrimp are bright pink.
• Serve directly from the clay pot, accompanied by steamed white rice.