Serve this cool, summery dish with the fish and eggplant. Make up to 4 hours ahead of time and refrigerate.

Salad:

½ cup sliced red onion

500 grams (1 pound) firm black plums, halved pitted and thinly sliced

½ English cucumber, halved lengthwise and sliced on the bias

¼ cup Thai basil leaves

Dressing:

2 tablespoons lime juice

1 tablespoon fish sauce

1 tablespoon vegetable oil

1 teaspoon sugar

½ teaspoon grated ginger

½ teaspoon grated lime rind

Salt to taste

1 small head Boston lettuce

Combine red onion, plums, cucumber and basil in a bowl.

Whisk together lime juice, fish sauce, vegetable oil, sugar, ginger and grated lime rind in a separate bowl.

Toss plums and vegetables with dressing and season with salt.

Line a plate with Boston lettuce leaves and pile salad on top. Serves 4.