Thai Salad

Cook pasta in salted water until al dente, drain and mix with 1 tbsp. oil.

Cut fish fillet into cubes. Peel the lime very thinly with a peeler, cut the peel into thin strips and squeeze the fruit. Mix soy sauce, oil, honey, cinnamon, lime juice and aniseed to a marinade. Marinate the fish pieces in it for at least half an hour. Keep the marinade for the salad dressing.

Then heat 1 tbsp. oil and fry the drained fish pieces in it for a few minutes.

Drain the hearts of palm. Remove peel from carrots and cut into long, narrow sticks. Cut white cabbage into narrow strips. Remove peel from mango, cut flesh around pit into small wedges. Cut half of the flesh into cubes.

For the salad dressing, stir the marinade with soybean oil as well as the lime zest and season strongly with salt and freshly ground pepper.

Mix the carrots, white cabbage, hearts of palm and mango and fold into the salad dressing. Arrange lettuce on a platter with the fish pieces and remaining mango slices and sprinkle with shredded coconut.

Tips: Coconut flakes made from fresh coconut meat are especially good. To do this, pierce the nut at the hole-like eyes, milk run out. Wrap coconut in a kitchen towel and smash. Remove the flesh and cut the coconut into small pieces with a peeler or grate it on a grater.

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