1. In a mortar and pestle, pound together the chili, ginger, garlic, coriander roots and salt to a paste.
2. Add palm sugar and mix well to combine. Allow to sit for a minute or two.
3. Season the green chili dressing with lime juice and fish sauce to taste.

1. In a mortar and pestle, pound together the chili, ginger, garlic, coriander roots and salt to a paste.
2. Add palm sugar and mix well to combine. Allow to sit for a minute or two.
3. Season the green chili dressing with lime juice and fish sauce to taste.

To serve:
1. Thinly slice the cobia fillets into 8 pieces and arrange concentrically on a plate.
2. Lightly squeeze a lime cheek over the fish to season.
3. Pour the fresh coconut cream and Koh Kong sauce over the fish pieces, partially covering.
4. Scatter the fresh coconut threads and green chili slices over the dressing and coconut cream.
5. Lay out the pomelo segments.
6. Finish with lime leaf, the sweet basil and chive flowers.