Thai Semi-Dried Salmon

Thai Lon of Semi-Dried Salmon (tomorrow's dinner)

6 oz semi-dried salmon
1 cup coconut cream
1/2 cup coconut milk
2 tablespoon fermented rice; optional
1 teaspoon palm sugar
1 tablespoon tamarind water
1 dash fish sauce
1 teaspoon lemongrass; finely sliced
2  shallots; sliced
1  chili; sliced
1 small green mango; julienned (we omit or substitute green papaya or carrots)
  coriander leaves
1 leaf kaffir lime leaf; shredded
2 tablespoon salmon roe; optional

To semi-dry a salmon fillet:
Clean a 6 oz salmon fillet. Mix 2 tablespoons fish sauce, 1 teaspoon sugar, a dash of salt
and a pinch of ground white pepper.  Marinate the fish for at least 3 hours
or overnight. Remove fish and set on a cake rack over a tray lined with
foil in a warm, dry place for several hours, until the fish is semi-dried.
Turn once or twice during this process.

Grill semi-dried fish for 2 minutes on each side over very high heat, or
fry in a little oil.  Leave to rest for 10 minutes.

Heat coconut cream and milk together. Add fermented rice, simmer one
minute. Season with palm sugar, tamarind water and fish sauce. It should be
creamy, sweet and sour. Flake in fish, add lemongrass and simmer a minute
or two.

Take off heat, garnish with remaining ingredients. Do not let the roe
simmer!  Taste and correct seasonings.

Serve with sticky rice, raw vegetables, steamed shrimp and sprigs of Thai
basil.