1 teaspoon minced garlic
1 Thai chili, finely chopped
1 tablespoon sugar
½ cup fish sauce
2 tablespoons lime juice
1 tablespoon rice wine vinegar
2 tablespoons water
12 ounces coconut milk
¼ cup lime juice
1 tablespoon finely grated ginger
1 teaspoon finely chopped Thai green chilies
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint
2 tablespoons sugar
2 green papaya, julienned
2 red tomatoes, julienned
2 yellow tomatoes, julienned
1 heart of palm, julienned
1 Maui onion, julienned
1½ pounds Hawaiian onaga , cut sashimi style
3 coconuts, halved
¼ ounce fresh mint, julienned
¼ ounce kaffir lime leaf , julienned
6 passionfruit flowers
For the Nam Pla Base:
In a bowl, combine the garlic, chili, sugar, fish sauce, lime juice, rice wine vinegar, and mix well.
For the Thai Coconut-Ginger Ceviche Sauce:
In a bowl, mix the coconut milk, lime juice, ¼ cup Nam Pla Base, ginger, green chilies, cilantro, mint, sugar, and salt. Chill.
For the Papaya Salad:
In a bowl, toss together the papaya, tomatoes, heart of palm, and onion. Chill.
To Assemble and Serve:
In a bowl, combine the Onaga and Papaya Salad with the Thai Coconut-Ginger Ceviche Sauce. Marinate for 5 minutes. On a plate, arrange brown sugar to look like sand. Put half coconut shell on top of the sugar (make sure there is enough so it does not move on the plate). Arrange Onaga and Papaya Salad in the coconut shells. Garnish with mint, lime leaf, and passionfruit flower.