2) Salt and pepper the fish and pan-fry in a little olive oil and lime juice, over a medium heat, until just cooked through and flaky.
3) Arrange the spring greens on each plate, surrounded by julienned cucumber and hard-boiled egg. Divide the cooked vegetables and bean sprouts over the greens, and top each plate with a fish fillet. Artistically drizzle sambal kacang over everything, and serve.
For the sambal kacang sauce:
1) Add the peanuts, garlic, chillies*, ginger and coconut milk to a blender and process into a coarse paste.
2) Put the blended ingredients and the kaffir lime leaf in a medium saucepan with the soy sauce and tamarind juice. Bring to a boil, then reduce the heat and simmer 10 to 15 minutes until the sauce thickens. Remove the lime leaf and set aside.
*Cook's Note: Choose hot, medium or mild for the dish, depending on which chilli pepper and how many you use.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.