* 2 basa fillets
* Juice and zest of one Lime
* 2 teaspoons Ginger root, peeled and Grated, reserve any juice
* 2 teaspoons Nam pla
* 2 Garlic cloves, peeled and crushed
* 1 small Onion, peeled and finely chopped
* 2 sticks of celery, chopped into small 'moons'
* 1 large sweet pepper, any colour, deseeded and chopped
* 2 Indian green chillies, finely chopped
* 2 tablespoons of Rice vinegar, normal vinegar will be fine
* 1 tablespoon of sugar
* 3 tablespoons Olive oil
* 3 tablespoons freshly chopped Coriander or parsley
* Sea salt and Freshly ground black pepper

===Method===
* Generously season the basa with Sea salt and Black pepper
* Drizzle the Citrus juice, Zest and Nam pla over the Fish
* Place in a lidded Lock and Lock-style box, shake well and refrigerate for one to four hours
* In a pan, gently Fry the Onion and Garlic, celery and red peppers in the Olive oil until soft, about 10 minutes
* Stir in the sugar, vinegar, chopped chilli, Ginger root and any juice from the marinade
* Oil a small ovenproof dish and layer the Fish and vegetables in it together with all of the juices
* Bake covered for 30 minutes

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