|Red snapper||1 Pound, diced|
|Red pepper||10 Gram, frozen and diced|
|Purple onion||50 Gram, sliced and diced (slice the half onion and dice the other half)|
|Garlic||1⁄2 Teaspoon, minced|
|Ginger||1 Teaspoon, grated|
|Sea salt/Kosher salt||To Taste|
|White corn||1 Cup (16 tbs)|
|Sweet potato||1⁄4 , sliced|
1. In a bowl take – fish, peppers, diced onion, garlic, ginger, salt and lime juice. Mix well and cover the bowl with a plastic wrap. Refrigerate for 120 minutes.
2. In a pan warm the water and sprinkle salt. Add in the sweet potatoes and cook for 3 minutes.
3. Take out the sweet potatoes and add in the corn, cook for 2 minutes.
4. Plate the fish in the center, garnish with sliced onions. Place the sweet potatoes, corn, popcorn and lemon wedges on the side of plate and serve.