Bring the water to the boil in a medium saucepan.

Add the fish stock cube and fish sauce to taste, stirring well. Add a small amount of cornflour and stir well.

Reduce the heat to the lowest setting and add the garlic and ginger.

Coat the lemon sole fillets with plain flour and set aside.

Warm two plates in the oven.

Add the olive or rapeseed oil to a large frying pan over a medium heat.

When hot, place the fillets in the pan and cook gently until golden brown on both sides.

While the fish is cooking add at least eight lettuce leaves to the sauce and turn up the heat a little.

To serve, add a layer of lettuce to the serving plates. Carefully place the sole fillets on the lettuce then spoon a generous portion of sauce over the top.