Monkfish on a Bed of Vegetables with Coconut Sauce

For the salad: Rinse and peel the vegetables. Halve the peppers, remove seeds and white ribs and cut into thin strips. Cut the celery diagonally into thin slices and thinly slice the radishes. Halve the cucumber lengthwise, remove seeds and cut into fine strips. Halve the nectarine, remove the pit and cut the flesh into small pieces. Shred the carrots, halve the tomatoes and mix with the rest of the vegetables and the nectarine. Remove the core from the cabbage and thinly slice.

Place the cabbage in a bowl, sprinkle with salt and let stand 10 minutes to soften slightly. Rinse, drain well and add to the bowl with the salad. Toast the nuts in a dry skillet, remove from heat and let cool. For the fish: Rinse the fish, pat dry and cut into 2 cm (approximately 3/4-inch) thick slices. Clean the lemongrass and press the thick end flat. 

The ginger peel and grate finely. Rinse the lime, zest the skin and squeeze the juice. Peel the garlic and chop finely. Heat the oil in a skillet and saute the garlic until translucent. Add the lemon grass, ginger and lime zest and sauté  briefly and pour in the coconut milk and lime juice. Season with salt and pepper and simmer over medium heat for 5-8 minutes. Reduce the heat, add the fish and simmer  until done.

For the dressing: In a bowl, whisk together the  vinegar and the oil, season with salt and pepper and pour over the salad. Toss well to combine and let stand for 5 minutes for the flavors to blend. Remove the fish from the pan, pour the ingredients from the pan into another pan, bring to a boil and froth with a hand blender.