| 11. | Cook, stirring, until shallots soften, about 5 minutes.
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| 12. | Add lemon grass, shallots and Kaffir lime shreds and stir.
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| 13. | Add shallots and curry powder and cook 2 minutes, stirring.
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| 14. | Add shallots, stirring so that they are coated with butter.
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| 15. | Sprinkle with shallots and cook, stirring, about 10 seconds.
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| 16. | Combine cucumber slices with the vinegar dressing, shallot and chiles.
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| 17. | Add the shallots, carrot, celery, jalapeno and garlic.
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| 18. | Place shallots and fish, skin side down, on sheet.
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| 19. | Add the shallots and saute until translucent, about 1 minute.
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| 20. | Add shallots and ground pepper to taste; stir to combine.
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