Cut the fish fillet into large cubes, season with salt and pepper.
Finely dice the onions, add the garlic. Cut the spring onions into thin rings, here also use the green of the spring onions. Chop the dill, dice the tomatoes.
Add everything to the fish, mix with olive oil. Possibly add some lemongrass. Leave to marinate for approx. 2 – 3 hours (or overnight).
Brown in a pan and deglaze with fish stock or vegetable stock. Extend with 2 cups of cream or milk – if you want it to be low-fat. Add the vegetable stock cube and let everything simmer gently for about 10 minutes. Thicken with roux. Serve with green ribbon noodles, rice or boiled potatoes.
