Yellowtail Surgeonfishwith Som Tam Salad

Preheat the oven to 400°F (392°F).

Place the filleted fish on a baking tray, drizzle both the fillets and the remaining fish carcass with a thin layer of oil.

Roast the fish fillets for 8 minutes, until the flesh is opaque and just beginning to brown; set aside to rest.

Continue roasting the fish carcass for an additional 30 minutes until it becomes crisp and golden; this will be used as a decorative base for plating.

While the fish is roasting, prepare the Som Tam dressing: in a mortar, add the garlic cloves and Thai chilies, then pound until coarsely crushed.

Add fish sauce, shrimp paste, dried shrimps, palm sugar, lime juice, and tamarind to the mortar; continue pounding until a smooth, slightly thickened pulp forms.

Transfer the dressing to a large bowl and toss with the shredded green papaya and trimmed green beans; gently pound with the pestle to lightly bruise the vegetables and blend flavors.

Stir in the halved cherry tomatoes and roasted peanuts, mixing just enough to distribute them evenly.

Break the roasted fish fillet into bite‑size pieces and fold them into the salad, ensuring each piece is coated with the dressing.

Arrange the roasted fish carcass on a serving platter, then pile the assembled Som Tam salad on top, using the carcass as a natural bowl.

Serve the dish immediately while the fish is still warm and the salad is fresh; enjoy the contrast of textures and flavors.