For the red nahm jim sauce – use a mortar and pestle to pound the garlic and coriander into a fine paste. Gradually pound the chillies in until combined. Add the palm sugar and the lime juice and continue to pound together. Season to taste with fish sauce.
To prepare the salmon – finely slice the fillets and set aside. Mix 200ml of the red nahm jim sauce with the cashews and coconut cream. Add the dressing mix to the salmon and allow to cure for 2-3 minutes. Add the sliced cucumber and a few handfuls of the mixed herbs. Add the bean sprouts and mix lightly so as not to bruise the herbs.
To serve – divide the mix between four plates and finish more herbs and bean sprouts.
200g fresh skinless salmon fillet
50g roasted cashews
1 lebanese cucumber, finely sliced
100g mixed soft asian herbs (thai basil, coriander, mint etc)
30ml coconut cream
1 packet of bean sprouts
red nahm jim
12 cloves garlic
12 coriander roots
12 birds eye chillies
2 long red banana chillies, chopped
juice of 3 limes
50g palm sugar