Season both sides of <quantity>2</quantity> white fish fillets with salt to taste. Let them rest in the refrigerator for 30m to draw out the moisture

Roughly chop <quantity>2</quantity> green chilies and add them to a mixing jar

Pick <quantity>1</quantity> bunch of basil and add to the jar

Add <quantity>1</quantity> bunch of coriander

Add the zest of <quantity>1</quantity> lime

Add the juice of <quantity>3</quantity> limes

Add <quantity>1<unit>tbsp</unit></quantity> of fish sauce

Add salt to taste and <quantity>1<unit>tbsp</unit></quantity> of sugar

Blend with a hand blender on high speed until smooth

Thinly slice <quantity>1</quantity> radish on a mandoline

Thinly slice <quantity>1</quantity> snack cucumber on a mandoline

Slice <quantity>2<unit>tbsp</unit></quantity> of spring onion on a diagonal

Remove the fish from the refrigerator and thinly slice each fillet on a diagonal

Spread the green chili sauce to taste on a serving plate

Arrange a portion of the fish slices over the sauce

Add a portion of the radish and cucumber slices

Garnish with picked basil, picked coriander, and the chopped spring onion

Drizzle with extra virgin olive oil to taste

Finish with lime zest to taste. The Crudo with Green Nam Jim is ready

Enjoy it with a refreshing drink!