Cured Salmon Ceviche

With Coconut, Pomelo, Asian Herbs and Nam Jim Dressing

Ingredients

200 g salmon, pin boned and cut into 2 mm thin slices, cured in salt, sugar, lime zest and crushed coriander seed  

20 g coconut cream  

100 g  pomelo segment  

20 g large green chillies, julienned  

2 g kaffir lime leaves, very fine chiffonade  

2 tbsp green nam jim  

micro coriander leaves  

Thai basil leaves, roughly torn

For the nam jim dressing

5 g garlic clove, minced  

5 g small green chillies, deseeded, finely chopped  

10 g green jalapenos, sliced into rings  

rind and juice of 1 lime  

1 tbsp fish sauce  

1 tsp castor sugar  

5 g coriander stems, finely chopped

Method
For the green chilli nam jim,
In a bowl mix the fish sauce, lime juice and sugar together until fully dissolved.
Add rest of the ingredients and mix until fully combined.
Drizzle the coconut cream over the plate. 
Lay the fish on the plate, spreading it out slightly such that each piece is just touching.
Layer rest of the ingredients as shown in the picture
Start with the pomelo, gently breaking it up and scattering it over the fish.
Top it with green chilli and lime chiffonade.
Drizzle the nam jim dressing evenly around the fish.
Add the micro coriander leaves and torn basil.
Serve cold.