Pink Grouper fish is the best, but tilipia will or red snapper will suffice

place onion in fridge before cutting

Put fish in freezer just long enough so that the fish is easy to cut (for presentation, don't cut too thin)

juice limes into a bowl, add sugar and salt stir till disolved

remove fish and filet into rectangle bite sizes

place fish into lime mix and let sit until fish is opague (try overnight)

allow hours for mixture to drain from fish use strainer/bowl in fridge to drain

wash herbs and remove stems from leaves, spin dry

finely juliene white/green onions and galang

for single person dishes add herbs in a mix as the salad bed and place fish on top followed by liberal coats of roasted rice pepper follwed by juliened white onions and finely juliened galang, then length wise juliened green onions in the center

Mix the premade fish sauce, coconut soda, peanut butter, palm sugar (chilli pepper if desired) and blend. Find your own taste