In a pot, bring the coconut milk to a boil over medium-low heat.
Add the aromatics – the lemongrass, galangal, fingerroot, shallots, hand-torn kaffir lime leaves and zest, pandan leaf and pickled garlic.
Allow to simmer on low heat until the fermented fish dissolves and the liquids have been reduced by over half.
Strain and discard the aromatics and fish leftovers. Set aside.
Thicken coconut cream in a saucepan over medium-low heat, reserving a small amount for the garnish. Do not let the cream separate into fat.
Mix the remaining coconut cream with the reduced fermented fish broth.
Simmer on low heat until the mixture thickens, but do not allow the broth to separate into fat.
Optional: add minced fish or minced shrimp meat for additional texture.
Season to a light sweet-salty profile with honey and palm sugar.
When you are satisfied with the seasoning and consistency, remove from the heat.
Mix in the thinly sliced aromatics – the lemongrass, shallots, young galangal and kaffir lime zest.
Pour into a serving bowl. Garnish with thinly sliced three colored chilies – red, green and yellow – along with kaffir lime leaves sliced into hair-thin juliennes, kaffir lime zest and a drizzle of the thickened coconut cream.
Serve with:
Fresh vegetables, white turmeric, pink pomelo, rose apple, green mango or santol,
Young leaves such as morning glory shoots, young hog plum leaves and young mango tree leaves,