For the pike-perch strips, briefly blanch the tomato in boiling water (briefly scald it), peel, quarter, core and cut into strips.
Heat the chicken stock with curry powder, parsley and butter. Cut the melon into cubes and mix carefully with the tomato strips. Marinate with the chicken stock and let it stand for a while.
Meanwhile, cut the well boned pike-perch fillet into 1 cm wide strips. Season with salt and pepper and coat in rice flour. Heat plenty of oil in a wok, put the pike-perch strips in and deep-fry them until crispy. Take them out again and let them drain on a paper towel.
Arrange the marinated tomato and melon salad on plates and arrange the fried pike-perch strips on top. Serve sprinkled with chopped fresh herbs.