• 1 olive oil
• 2 limes
• Peeled fresh ginger
• Tamari or soy sauce
• Green curry paste or red (most spicy)
• 1/2 cup milk coconut or 3 to 4 tablespoons of powdered coconut
• 1 fillet of sea bream, sea wolf, cod or halibut
• 6 green onions chopped
• Salt

1. In a Pyrex dish, pour a little oil, the juice of a lime and slices of ginger. Add a dash of tamari, one or two tablespoons of curry paste (to taste), powdered coconut milk and mix. Place slices of lime and the fish fillet. The net salt and turn it in this marinade to coat well.
2. Sprinkle the fish fillet, grated ginger and green onions. Cover and bake 15 to 20 minutes depending on thickness and size of the net.

Serves 4
Option: Serve with pasta and buckwheat kamut which you'll add a lot of green onions, ginger, tamari, garlic and a little sesame oil.
Cold salad: Serve the fish cold dip in a bowl on a bed of vegetables cut into small dice, Lebanese cucumber, avocado, celery, zucchini, radishes, olives, tomatoes in summer, germinations house or purchased, arugula, feta etc. Sprinkle miso vinaigrette.