Dice lemongrass, slice shallots and garlic, and pound in a mortar until very fine.

Add oyster sauce, chicken stock bullion, and sugar to the pounded mixture and mix well to create the lemongrass sauce.

Scoop 1 tablespoon of the lemongrass sauce to marinate the sole fillet for about 15 minutes.

Heat a saucepan with olive oil and add the remaining lemongrass sauce mixture.

Sauté the sauce until fragrant and then turn off the heat; set aside.

Prepare the Ponto Saffron Risotto according to the instructions on the box.

Cut the sole fillet into 1 inch by 2 inches and 2 cm thick pieces.

Brush a small amount of butter on a frying pan.

Brown each side of the sole fillet for about 3 minutes per side; set aside on a plate.

Heat olive oil in a pan and add the lemongrass sauce.

Add the mixed seafood to the pan and stir-fry for 3 minutes.

Add the cooked risotto to the seafood and mix well.

Gently fold in the cooked sole fillet.

Transfer the risotto to a serving plate and decorate with cherry tomato and lemon rind.

Serve with a bowl of mint leaves and egg soup and freshly baked baguettes.