Let the fish and shrimp thaw in good time. Wash the fish, pat dry with kitchen paper and cut into cubes (approx. 2 cm). Wash the prawns and dry them with kitchen paper. Peel the onion, cut in half, cut into slices and pull apart in strips. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add the sunflower oil (3 tbsp), add the mustard seeds and roast while stirring until they crackle. Add the vegetables (diced garlic cloves, diced ginger, diced chilli peppers and onion strips) and bay leaves (2 pieces) and fry / stir-fry. Deglaze / pour in the coconut milk (300 ml) and the water (100 ml). Season with lemon juice (1 tbsp), fish sauce (1 tbsp), sambal oelek (1 tsp), coarse sea salt from the mill (4 big pinches) and sugar (1 big pinch). Let everything simmer for about 3 - 4 minutes. Add the fish (cubed redfish fillet, cubed salmon fillet and prawns) and cook / simmer for about 15 minutes. In the meantime, wash the tomatoes, remove the stem, quarter them and add to the wok about 5 minutes before the end of the cooking time. Finally, thicken the wok fish variation with coconut sauce with tapioca starch (1 tbsp) mixed in a little cold water. As soon as the liquid in the wok starts to thicken, slide the wok off the stove.