This spicy but sublime salsa goes well with fried or tempura fish, or raw salmon or tuna. Canned pineapple can easily be substituted for fresh.
Ingredients
For the dressing
3 medium shallots, chopped
2 long red chiles, seeded and chopped
2 garlic cloves, chopped
1-inch piece ginger, peeled and chopped
1 tsp. chopped coriander roots
3 Tbs. palm sugar
5 oz. fresh lime juice (from about 4 limes)
2-1/2 Tbs. fish sauce
For the salsa
1 Persian cucumber, about 4-1/2 oz., seeded and finely diced
1/4 fresh pineapple, finely diced, about 4-1/2 oz.
1 young coconut, meat finely diced, about 4 oz.
1 medium shallot, finely diced
1-inch piece ginger, peeled and grated
1 red Thai bird chile, seeded and minced
1/2 oz. Thai basil, coarsely chopped
Instructions
Make the dressing
Put the shallots, chile, garlic, ginger, coriander root, and sugar in a food processor. Pulse until the ingredients are blended, then process to form a paste. Add the lime juice and fish sauce to the mixture and pulse to combine. Taste and adjust the seasoning if necessary so that the dressing is a balance of hot, sour, salty, and sweet.
Strain the dressing through a fine-mesh strainer set over a medium bowl, pushing the paste through with a spatula to extract the liquid. Discard the pulp. Refrigerate in a jar until ready to use. Shake well before using. The dressing will keep in the refrigerator for 3 to 4 weeks.
Make the salsa
In a large bowl, combine all of the ingredients with 1/4 cup of the dressing. Cover and refrigerate for 1 hour before serving.