Cut the cooked fillets into pieces and place on top of the bowls. To this add the boiled eggs on one side, topped with the cooked carrots. Smear the Thai relish on one side of the bowl. Drizzle the whole with the remaining soya sauce and pour over a tablespoon of sesame oil over each bowl. Garnish with a wedge of lemon in each bowl. Squeeze the remaining wedge over all three bowls.