Sea Bass with Coconut Sauce
Peel and grate ginger. Heat oil in a pan and saute ginger. Add broth, coconut milk and coconut flakes and simmer for 3 minutes. Rinse and pat dry fish, cut into pieces, drizzle with lime juice, season with salt and pepper. Place fish into coconut sauce and cook for 5 minutes. Peel mango, halve and pit. Cut mango pulp into cubes. Rinse and dry celery, cut into slices.
Place fish fillets onto large lettuce leaf on a plate. Drizzle with coconut sauce, garnish with mango and celery. Serve.