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1. Preheat broiler to high, line a broiler pan with foil and lightly oil
2. Skim 2 tbsp cream, from the top of the coconut milk (reserve the milk to flavor rice as a side dish).Fry the cream in a skillet over medium heat until glossy, about 2 minutes. Stir in curry paste and cook till fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cook through, about 15 minutes. Cut fish into 4 pieces.
3. Whisk the lime juice, sugar, 2 tbsp water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.
4. Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter, drizzle with the Thai salad dressing
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