Combine the lime marinade ingredients in a mixing bowl with a pinch of sea salt. Stir until the salt has dissolved. Add the fish and leave to cure for 10 minutes. Squeeze all the lime marinade out of the fish and reserve.
Combine all the vegetables, bean sprouts and herbs in a large salad bowl.
Add the fish to the salad, along with the sugar, fish sauce and 60ml of the reserved lime marinade, and mix well. Garnish with the peanuts and chillies and serve.
* To make the coriander paste, combine 1 tablespoon of chopped red Asian shallots in a mortar or small food processor with 1 tablespoon of chopped garlic, 2 teaspoons of chopped fresh galangal, and 1 small handful of chopped coriander (cilantro). Pound or process until a paste forms. Transfer to a screw-top jar and store in the refrigerator. The mixture will keep for up to 4 days.