Kinilaw from Pao by Paul Qui

serves 5
Ingredients
Coconut dressing:
100 g Maeploy coconut milk
35 g coconut vinegar
7.5 g ginger, grated
Salt, Baleine fine sea salt
Extra virgin olive oil, Valderrama arbequina
Kinilaw:
Kampachi (yellowtail)
Red onion, rinsed and sliced
Thai chilies, fresh and sliced
Cilantro, with stems and sliced
Murray River sea salt
Black Pepper, fresh cracked
5.6 oz Yuzu Juice
6 oz olive oil
Green onion thinly sliced
Method
For the coconut dressing: Add coconut vinegar to the coconut milk, a little at a time. Add ginger little by little, making sure it’s distributed evenly. Add salt and olive oil to taste.

To serve: In a small mixing bowl, add red onions, Thai chili, yuzu juice, and coconut milk dressing. Mix. Place on the bottom of the bowl. Arrange the kampachi slices on top of the dressing and season with sea salt, cilantro stems, Thai chili, black pepper, and red and green onions. Serve chilled. 
Enjoy!