To make the dressing, add coconut milk, roughly chopped green chili, basil leaves and lime juice to a blender. Blend until very smooth (with no chunks of chili or basil remaining). Transfer the mix to a jug and rinse out the blender well.

Using a fine strainer lined with a piece of muslin (or a clean, unused Chux cloth), strain the mixture back into the clean blender — this is easiest to do using a silicon spatula to push the mixture through the sieve. Extract as much liquid as possible and discard any fibrous material left in the strainer. Add olive oil, honey and salt to blender, and blend again to combine. Check for seasoning and adjust with a little honey, lime or salt if needed. Set aside.

When ready to serve, prepare garnishes (we used a mandoline to slice the chili and radish). Remove the salmon from the fridge and, using a very sharp knife, slice the fillet into even, thin slices — about 4mm thick. Using a serving platter with a rim, pour a generous drizzle of the basil, lime and coconut dressing onto the plate, and fan out the sliced salmon on top across the plate. Garnish with radish slices, chili slices and basil leaves, then gently zest a little lime onto the fish (only the green outer skin, avoid the white pith underneath) and sprinkle with sea salt flakes, to taste. Serve immediately with extra dressing in a jug on the side.

Notes: As you will be serving the salmon raw, purchase sashimi-grade fish from a reputable fishmonger and refrigerate until ready to slice and serve. You could substitute salmon with a sashimi-grade white fish, such as kingfish, or scallops. If you wish, you could also serve this in individual portions on small coupe plates.

Recipe by Claire in Singlefile's Perth team