Ingredients:
100g white fish
1/2 a red pepper, diced
1/2 a yellow pepper, diced
1/2 a green pepper, diced
few handfuls of lettuce leaves
(optional), torn up into small
pieces
1 tsp rice vinegar
1 tsp toasted sesame oil
salt and pepper to season
SERVES 1

Method:
Bring a saucepan of water to the boil (just enough water to cover the fish).
Reduce to a gentle simmer and place the fish in the water. Cook for 2-3 minutes, turning halfway. When cooked through, remove from heat, drain and leave to cool.
In a salad bowl, mix together the peppers, lettuce (if using) rice vinegar and sesame oil. Break the fish into small pieces, and mix into the salad.
Season well with salt and pepper.
Store in an airtight container and refrigerate for up to 24 hours.