In a large mortar and pestle, pound the coriander stems, chillies, lemongrass, galangal and garlic with a little sea salt until a paste forms. Add the palm sugar and continue to pound everything until the sugar dissolves. Add the lime juice and fish sauce. Stir well to combine and adjust seasoning to taste.
When you’re ready to plate up, spoon the guacamole into a piping (icing) bag. Divide the tortilla quarters between two plates and evenly distribute the salad on top. Make sure each quarter gets some kingfish, along with a bit of salad. Garnish with dots of guacamole and trout roe and finish with a few baby shiso leaves. Serve the remaining salad on the side and allow people to help themselves.
© 2014 All rights reserved. Published by Murdoch Books.