Cut tomato and cucumber into fine cubes.Add some coriander, season with salt, pepper and lemon juice.Set aside.
Heat oil in a pan, season fish and add to the pan. Cook for about 2 minutes on both sides until its cooked. Remove from the pan, heat the same pan with a little oil, add cooked potatoes. Add seasoning when they turn golden brown. Add butter and coriander, toss and remove from heat.
Crispy Ota (Fiddle head fern)
sieve normal flour and corn flour together.Add salt water and egg whites then whisk to a smooth consistency. Heat about 500ml of oil in a pot for deep frying; dip fresh ota into batter then into hot oil. Cook until golden brown and crispy.
Coconut Sesame dressing
Pour coconut milk, the rest of the lemon juice, a sprinkle of salt and pepper into a jar and shake.
On a plate, place herb potatoes on the bottom, fish on top, salsa around, crispy ota on top of fish and drizzle with dressing.