185 gm (1½ cups)sea salt1 (about 2.6kg)whole coral trout, cleaned and scales removed (see note)1banana flower (see note)2lemons, juice only2green mangoes, peeled and cut into julienne1 cup eachloosely packed Thai basil, coriander and mint leavesTo serve:steamed riceHot and sour dressing1clove of garlic, finely chopped2small green chillies2 tsptamarind paste1 tbsp palm sugar1 tbsp eachlime juice and fish sauce
Place salt in a large (60cm long) fish kettle or large deep roasting pan, add enough water to come 2cm from top of kettle, bring to the boil, add fish, bring back to the boil, then turn heat off and stand, covered, for 30 minutes or until fish is cooked through.
Remove outer dark leaves of banana flower until the pale inner core is exposed, discarding outer leaves. Peel off petals, one at a time, discarding stamens in between each leaf, then roll petals together, thinly slice crossways and combine in a bowl with lemon juice.
Meanwhile for hot and sour dressing, combine garlic, green chillies and a pinch of sea salt in a mortar and, using a pestle, pound to a smooth paste. Add remaining ingredients and stir until sugar is dissolved.
To serve, transfer fish to a platter. Drain banana flower and combine with green mango and herbs. Add half the dressing, toss gently to coat, scatter half of salad over fish, drizzle with remaining dressing and serve with extra salad and steamed rice to the side.
Note Coral trout is perfect for poaching due to its firm, moist flesh. If unavailable, substitute with ocean trout. Banana flower is available from Thai grocery stores.