Lemongrass Oil

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lemongrass Oil to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lemongrass Oil, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• z 3 tbsp vegetable oil
• z 1 stalks lemongrass, bottom 4-inches, chopped
• Steamed Fish with Lemongrass Oil
• z 4 x dried black mushrooms

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

z 1 1/4 lb. firm white fish fillets, such as cod or red snapper, each about 3/4 inch thick z 1/4 tsp salt z 1/4 tsp black pepper z 2 stalks lemongrass, bottom 4 inches lightly crushed z 2 x green onions, julienned z 2 tbsp minced ginger DIRECTIONS: Lemongrass Oil 1

Step 2: Technique & Execution

Place oil in a small pan and heat until sm oking

Step 3: Technique & Execution

Remove from heat and add chopped lemongrass

Step 4: Technique & Execution

Steamed Fish with Lemongrass Oil 1

Step 5: Technique & Execution

In a bowl, soak black mushrooms in warm water to cover until softened, about 15 minutes; drain

Step 6: Technique & Execution

Discard stems and thinly slice caps. 2