Spicy Lemongrass Chicken & Grilled Fish. Plus, Fruity Yogurt Parfait

I cooked this Spicy Lemongrass Chicken last weekend for my family dinner.  The aroma of lemongrass and spiciness made the chicken dish a good companion with steamy white rice!

Over the long Labour Day holiday weekend, I used the remaining lemongrass paste for the Spicy Lemongrass Grilled Fish.

Spicy Lemongrass Paste

Adapted from Echo's Kitchen. Can also be found at Anncoojournal and Nasilemaklover

Ingredients:

• 4 stalks of lemongrass（use only the white part）
• 25 pieces of Dried Red Chillies
• 1 piece of old ginger (1/2 inch)
• 8 cloves of garlic
• 1/3 cup of cooking oil

Preparation:

1. Blend lemongrass, dried chillies, old ginger and garlic in a blender till a paste are formed.
2. In a small cooking pot, add in the paste and stir constantly until boil.
3. Add in the cooking oil, stir for a while and reduce the heat to medium low. Stir constantly until the paste become dry and crunchy.

Spicy Lemongrass Chicken

Adapted from Echo's Kitchen. Can also be found at Anncoojournal and Nasilemaklover

Ingredients:

• 3 tbsp Spicy Lemongrass Paste
• 1 spring chicken, cut into pieces
• 1/2 onion, chopped
• Seasoning – 1 tsp meat curry powder, fish Sauce, light soy sauce and sugar to taste

Preparation:

1. Stir fry the chicken pieces in hot wok until the meat changed colour.
2. Stir in the chopped onion, and cook for another minute.
3. Add curry powder, stir well, and add 3 tbsp of Spicy Lemongrass Paste, stir for another minute.
4. Add about 3/4 cup of water, season with soy sauce, fish sauce and sugar.
5. Bring it to boil, cover and let simmer for a while until liquid thicken.
6. Serve with hot steamed rice.

Spicy Lemongrass Grilled Fish

Ingredients:

• 4 fishes (I used Selar)
• 5 tsp spicy lemongrass paste
• Chopped garlic
• Sea salt for seasoning
• Olive oil

Preparation:

1. Preheat oven to 180 degree C.
2. Clean the fish and pat dry.
3. Stuff the stomach of each fish with one teaspoon of the spicy lemongrass paste.
4. Place fishes in a roasting pan. Sprinkle olive oil and sea-salt over both sides of the fishes.  Sprinkle the remaining 1 tsp of the spicy lemongrass paste and chopped garlic over the fishes.
5. Cook in the oven at 180 degree C for 12 minutes.
6. Cover the fishes with a piece of aluminium foil and continue to cook in the oven for another 12 minutes.
7. Squeeze fresh lime juice over the fishes; serve hot with steamy white rice.

And, the best way to sooth the taste bud from the spiciness is non other than this refreshing Fruity Yogurt Parfait :)