In a bowl mix the olive oil, chopped lychees, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture, coat them thoroughly with the marinade and leave it to marinate for 1 hour.
In a large pan fry add some oil then fry on both sides until nice golden-brown.
Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir-fry for 30 seconds.
Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
On the plates serve the perch beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.