Cut the fish fillet into four equal sized slices. Lay each slice between sheets of plastic wrap, and with a kitchen hammer or an empty bottle, hammer them thin. They should be so thin that they become almost transparent. Place each one on a side plate.
Mix the spring onion, coriander and the ginger in a bowl, then sprinkle the mixture over each fillet.
In another bowl mix the pepper, salt and lemon peel with the vinegar, add the mustard, then slowly beat the olive oil into the mixture. This can be done in advance.
Shortly before serving, sprinkle the sauce over the fillet and serve.
Heat the oil in a large pot till it starts smoking lightly, add the onion and ginger and fry for about a minute, stirring continuously. Add the pepper and salt (to your own taste) and cook for another 3 minutes till the onions are transparent.
Add the peas and fry for another minute, add the stock and bring to a Boil, then add the potatoes and cook covered for about 20 min.
Remove the pot from the heat, leave to cool a bit then puree` with a hand mixer. Reheat just before serving, and serve piping hot with freshly baked Ciabatta bread.
220g tomatoes, peeled, seeded and cut into small cubes (or tinned tomatoes, drained and cut into small cubes)
2 teaspoons ground coriander
1 tablespoon sugar
1 1/3 litre vegetable or chicken stock (I tried both, and found the vegetable stock to be better)
2 teaspoons salt
Freshly ground black pepper
125g fresh cream
6 tablespoons fresh coriander, finely chopped
4 tablespoons fresh chives, finely chopped
25g butter, cut into small pieces
Some fresh coriander leaves to decorate
Heat the oil in a large frying pan. Gently fry the spring onions, ginger and shallots, stirring continuously for about 7-8 min. Be careful that they don't brown. Pour the mixture into a large pot, add the tomatoes, ground coriander, sugar, stock, then salt and pepper to taste then stir well. Heat and cook gently for about 10 min. Remove from heat and leave to cool for a while.
Stir the cream, fresh coriander and chives into the mixture, ladle the soup in small amounts into a mixer and mix until the cream is well combined with the other ingredients. Reheat the soup slowly, add the butter and stir well. Serve the soup piping hot in small soup bowls, dressed with the coriander leaves. I serve freshly baked Walnut bread with this soup.