Lemongrass is a useful plant. It is used as an insect repellent and also yields citronella oil, which is said to soothe the stomach, ease depression and stimulate the mind.

Of course, it also has culinary uses. The thick, tough, juicy stalks of the lemongrass plant are used as a flavouring in many Southeast Asian cuisines. The flavour is somewhat like lemon, but more subtle and complex.

Lemongrass is usually sold as stalks that are about 30cm (12 inches) long. Most of the plant needs to be trimmed off, and the dry outer layers should be peeled away to get at the thick, moist core at the base of the stalk (the top portion and outer leaves do not need to be wasted, though; you can chop them up and brew them into a tisane).

Because the core is tough, it needs to be very finely sliced, or you can cut it into thin pieces and pound them in a mortar, to use in spice blends. If you are using larger pieces (to flavour soups, for instance), then bruise the core by crushing it with the flat side of a knife.

Lemongrass is usually sold as stalks. Photo: Shutterstock

Lemongrass is used in many types of sambal. To make one for fish, finely chop the juicy core of several lemongrass stalks. Cook the lemongrass in oil with sliced shallot, minced garlic, finely chopped bird’s-eye chilli and a small chunk of belacan (dried, fermented shrimp paste).

Cook for several minutes, or until the ingredients are fragrant and cohesive, then add fresh lime juice and season with salt and pepper. Spread the paste in the cavity and on the skin of a whole fish.