Fish with Thai-dressed corn and bean salsa

Cut the kernels off the corn; cut the long beans into small pieces; put both in a mixing bowl with black beans.

Cut the top and bottom off the grapefruit and prepare it.

Work garlic and chilies until no big chunks remain, add palm sugar until mostly dissolved, then fish sauce and lime juice for the dressing.

Salt the fish and cook it any way: fry, grill or steam.

Dress the corn and beans, add the grapefruit, mint and cilantro, and serve with the fish.