This dish gets 5 slices of raw salmon lightly cured in salt, lime and sugar. It is served with a carrot-ginger nuoc cham (juiced carrots, ginger, lime juice, sugar, thai bird chilis, fish sauce, salt). It gets pickled ginger, pickled carrots, maldon salt and "crispy things" (coconut, ginger, shallots and garlic) and a leaf of thai basil on each salmon slice. Finished with a drizzle of kaffir lime oil.
Carrot-Ginger Nuoc-Cham: carrot juice, lime juice, fish sauce, sugar, thai bird chilis, salt
“Crispy Things”: coconut, ginger, shallots and garlic
Allergies: Alliums (crispy things), Fin fish, Nightshades (thai bird chilis), Coconut (crispy things)