3. Stuff the cavity with ginger, garlic, kaffir lime, basil and lemongrass and seal with a skewer or long toothpick to close. 4. Season fish all over with salt and pepper and dredge very lightly ...

Add the lemongrass and shallots and stir-fry over high heat until the shallots are golden brown, about 2 minutes. Add the cauliflower, asparagus, carrots and red bell pepper along with 1/2 cup of ...

Drain the fried shrimp on paper towels. Line a serving plate with butter lettuce leaves. Place the shrimp on the lettuce leaves. Add half the chilli/shallot/spring onion/lemongrass mixture to the ...