Harold Dieterle's Miang of Fluke

Ingredients

• 1/4 cup lime juice, fresh squeezed
• 1 teaspoon ginger, peeled and chopped
• 1 tablespoon fish sauce
• 2 tablespoons soy oil or other neutral oil
• Salt
• pepper
• 6 cloves garlic, minced
• 1 cup soy oil, or other neutral oil
• Salt to taste
• 1 tablespoon ginger, peeled and chopped
• 1 tablespoon garlic, minced
• 1 tablespoon lemongrass, minced with rough outer skins removed
• 1 tablespoon shallot, minced
• 12 Thai chilis, seeded
• 2 cups soy oil, or other neutral oil
• 1 tablespoon palm sugar
• 1 tablespoon tamarind paste
• 1 teaspoon lime juice
• 1 teaspoon fermented shrimp paste
• 12 ounces sushi grade fluke, diced
• 1 tablespoon shallots, minced
• 1 tablespoon chives, sliced
• 2 tablespoons pomelo, segmented and shredded
• 24 leaves, betel/shiso/nasturtium