Method:

1. To prepare the marinade, in a large mortar and pestle pulverise, stevia, shallot, turmeric, ginger, garlic, chopped dill, and coriander stalks. Once paste is formed and no chunks remain, add fish sauce and oil to loosen. Completely cover the fish in marinade on both sides and place in an airtight container with a lid. Can marinate for up to 12hours, turning once or twice.
2. Preheat heavy based fry pan to a medium-high heat; alternatively this can be cooked outdoor on a barbecue flat plate which will also require preheating.
3. On a presentation platter, scatter spinach leaves and half the remaining dill leaves. If using cucumber, vermicelli, and/or mints, scatter them at this time too.
4. Cook fish, in fry pan for up to 3minutes each side, longer if very thick portions – or until flesh has changed from translucent to opaque. The marinade may prevent easy visibility, so you need to carefully pry open flesh with a sharp knife and fork to inspect how cooked it is. Once all fish is cooked, place portions on top of greens, gently ease fish flesh apart in two to three pieces to expose the white flesh bordered with golden sear. Scatter any remaining herbs and garnish before serving immediately.

Health Notes:

• Gluten free
• Grain free (leave off noodles, increase greens)
• Sugar free/ fructose free
• Keto friendly
• Bulletproof friendly
• LCHF friendly
• Pescatarian friendly