An extra lime, to be zested for garnish |
SET a large pan over medium heat, and add the coconut milk. Simmer the coconut milk until it reduces to approximately ¼ its original volume, stirring occasionally. When the coconut milk is sufficiently reduced, it will be noticeably thicker than it was when you first added it to the pan. Transfer the reduced coconut milk to a mixing bowl, and place the bowl in the refrigerator to cool.
ADD the fish sauce, soy sauce, lime juice, and mirin when the coconut milk is chilled. Whisk to combine.
REMOVE and discard the abductor muscle from each scallop (the small, rectangular side muscle). Rinse the scallops under cold water to remove any sand or grit, then pat them dry. Slice each scallop into thin round slivers, and place the scallop slivers into the coconut milk mixture. Let the scallops marinate in the refrigerator for at least 15 minutes, and up to an hour.
SLICE the radish into very thin rounds using a mandolin or sharp knife. Roughly chop the cilantro leaves. To serve this dish, arrange the slivers of scallops onto a flat plate. Use a slotted spoon to plate the scallops, allowing most of the coconut marinade to drain off through the slotted spoon before bringing the scallops to the plate. There should only be a thin coating of marinade with the scallops on the plate. Nestle the radish rounds in with the scallop slivers, and sprinkle a little Maldon salt on top of the dish, crushing it with your fingers as you sprinkle it. Sprinkle chopped cilantro over the dish. Drip a few small drops of chili oil over the plate. Using a fine microplane, garnish with lime zest. Serve and enjoy.