Sole and Seafood Risotto Saffron

Preparation for sauce:
Dice lemon grass, slice shallots and garlic and then pound till very fine using a pestle and mortar. Add oyster sauce, chicken bouillon cube and sugar and mix well. Scoop up 1 table spoon of the mixture and marinate the sole fillet for about 15 minutes. Heat sauce pan with oil and add balance of mixture and sauté till fragrant. Turn off heat. Side the pan aside.

Preparation of the dish:
Just follow the instructions on the risotto box. Have the risotto cooked and set aside.

Preparation of the sole fillet and seafood:
Cut sole into 1 inch by 2 inch pieces. Brush small amount of butter on frying pan and brown each side of the sole about 3 minutes a side and then set them aside on a plate.

Heat olive oil and add lemon grass sauce, add mixed seafood and stir fry for 3 minutes. Add in cooked risotto and mix well. Finally add the cooked sole fillet and transfer to serving plate and decorate the plate with cherry tomato and lemon rind.

I serve this with a bowl of mint leaves and egg soup and freshly baked baguettes.