• Rice bran oil for pan frying
• 500 g skinless salmon fish fillets (preferably tail part), washed and cut into 1 inch pieces
• 12 little gems lettuce leaves washed and pat dry (you can also use cos lettuce, butter lettuce or iceberg lettuce)
• 2 medium Lebanese cucumber halved and cut into small cubes
• 2 medium carrots peeled and shredded

For the Flour Mixture:

• ¾ cup potato starch
• 1 tablespoon five spice powder
• ½ teaspoon salt

For the Sauce:

• ¼ cup extra virgin olive oil
• 3 cloves garlic peeled and finely minced
• 1 inch ginger peeled and finely grated
• 3 tablespoons coconut aminos
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1 sprig coriander cilantro including stems, roughly chopped

For the Garnish:

• 2 spring onions shallots, thinly sliced lengthwise