Wash the fish and pat dry. For the marinade, finely chop the garlic cloves, deseeded chili peppers and ginger and mix with the remaining ingredients. Coat the fish inside and out with marinade and let sit for 1 hour. Cut the lemongrass stalks into thin strips and stuff half of them into the fish belly with the quartered young onions. Sprinkle the remaining lemongrass stalks over the fish. Place in an oil-lined roasting pan and grill in a preheated oven at 150 degrees (top heat) for about 5-7 minutes. Divide lettuce leaves among plates, place one fish on each and garnish with herbs.
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