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I made the fish/cucumber salad last week and the flavors were great! The lemongrass remained stringy though-- any thoughts on why that would be?

hey aleec - it's hard to completely pulverize lemongrass. Make sure you use just the very, very thinnest inner leaves from the inside of the stalk. They'll be curled tightly at the center and pale yellow. I usually cut them into small pieces and bruise them with the flat of the knife, too.

Thanks, Faith! I'll try your tips next time :)