1
Place ½ cilantro leaves, 4 cloves garlic, ½ tsp white pepper 1 ½ tbsp. fish sauce, 2 seconds pam oil in a food processor or mini chopper. Process well to create a fragrant Thai spice paste (a pestle & mortar can also be used to make this paste).
2
Rinse salmon pieces and pat dry. Place a bowl and slather the marinade/paste all over the fish, ensuring all surfaces are covered. Marinate 10 minutes or up to 24 hours.
3
To make the side sauce, simply combine all remaining ingredients together in a cup, stirring well to dissolve the sugar substitute. Then taste-test it, looking for a tangy flavor that is a balance between sweet, sour, spicy and salty. Add more lime juice if too salty or sweet for your taste. If too spicy, add more coconut milk. Set aside.
4
Heat up your grill and brush with a little vegetable oil. Grill the salmon, allowing each piece to cook several minutes before disturbing/turning (this will prevent flesh from tearing). Baste the first time you turn it with some of the leftover marinade. Salmon is cooked when inner flesh is no longer translucent.
5
Serve the salmon with rice or salad, plus the sauce on the side (note: this sauce is usually served at room temperature).
