Warm Fish Salad

Timing 1. cut fish about 5 cm cubes, mix in a baking bowl with juice of one lemon, coconut milk and half of the ginger and refrigerate for one night.

2. cut leeks lengthwise, rinse well and cut diagonally into narrow strips.

Remove the fish from the marinade and dry it with kitchen roll.

Heat a tablespoon of oil in a wok and fry the fish with the onion, lime leaves and remaining ginger until it reaches the desired doneness, set aside.

Heat the remaining oil in the wok and roast the peppers and leeks until they are cooked through but still have bite. Add fish mixture and heat through.

Spread a plate with the lettuce leaves and arrange the fish on it.

Season with salt, pepper and perhaps a tiny bit of juice from a lemon.

Shrimp and other, seasoned. Drizzle the lettuce leaves with a marinade of sugar, water, salt, ginger and garlic.

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