Ingredients

• 1/3 Tbsp(s) Red Boat Fish Sauce
• 24 ounce(s) wild salmon fillets
• 1 tsp sea salt
• 1/4 tsp(s) freshly ground black pepper
• 2 Tbsp(s) coconut oil
• 1 whole jalapeño pepper, thinly sliced
• 2 inch(es)(s) piece ginger, peeled and grated
• 13 1/2 ounce(s) can unsweetened full-fat coconut milk
• 1 tsp turmeric
• 2 Tbsp(s) fresh lime juice
• 1 cup fresh cilantro
• 1 whole lime, cut into wedges

• 1/3 Tbsp(s) Red Boat Fish Sauce
• 672 g wild salmon fillets
• 6 g sea salt
• 0.5 g freshly ground black pepper
• 28 g coconut oil
• 14 g jalapeño pepper, thinly sliced
• 8 g piece ginger, peeled and grated
• 378 g can unsweetened full-fat coconut milk
• 2 g turmeric
• 30 g fresh lime juice
• 16 g fresh cilantro
• 67 g lime, cut into wedges