Salt-Crusted Tilapia with Lemongrass

• 4 lemongrass stalks, tender inner bulbs only, cut into 2-inch lengths
• Four 2-pound tilapia, scaled and cleaned
• Slurry made with 1/2 cup cornstarch dissolved in 6 tablespoons of water
• 1/2 cup kosher salt
• Spicy Citrus Dipping Sauce, for serving

1. In a mortar, lightly pound the lemongrass.
2. Arrange the fish on a work surface and pat dry.
3. Stuff the cavities with the lemongrass.
4. Brush 3 tablespoons of the cornstarch slurry over one side of the fish.
5. Spread 1/4 cup of the salt over the slurry to form a thin crust.
6. Let stand at room temperature until the crust is dry, about 20 minutes.
7. Carefully turn the fish over and repeat with the remaining 3 tablespoons of slurry and 1/4 cup of kosher salt.
8. Let stand for another 20 minutes, until completely dry.
9. Light a grill.
10. Carefully place the tilapia on the grill and cook over moderately low heat, turning once, until the fish is just cooked through, about 20 minutes.
11. Transfer the tilapia to a work surface.
12. Using your fingers or 2 forks, peel off the tilapia skin.
13. Transfer the fish to plates and serve with the Spicy Citrus Dipping Sauce.

lemongrass stalks, tilapia, cornstarch, kosher salt, dipping sauce

Taken from www.foodandwine.com/recipes/salt-crusted-tilapia-lemongrass (may not work)