- 6 lemongrass stalks 6
- 3 Tbsp water 45 mL
- 3 Tbsp freshly squeezed lime juice 45 mL
- 1 garlic clove 1
- 3 Tbsp honey 45 mL
- 1 Tbsp low sodium soy sauce 15 mL
- 1 tsp crushed red pepper flakes, or to taste 5 mL
- 1/4 tsp kosher salt, or to taste 1 mL
- 3 Tbsp canola oil 45 mL
1 Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4 to 6-inches (10 to 15 cm) of stalks, and chop. Discard tops. Puree chopped lemongrass and water in blender until smooth, about 2 minutes.
2 Add lime juice, garlic, honey, soy sauce, pepper flakes, salt and canola oil, and blend until smooth, about 1 minute more. Reserve 1/3 of marinade for basting.
3 Marinate beef, and chicken with remaining marinade overnight and fish for 1 hour. Discard marinade after using. Grill over medium heat; baste with reserved marinade halfway through cooking time.