Salmon Sashimi with Jeow Som sauce (spicy sweet, sour sauce) 3 tbsp salt and 3 tbsp sugar for curing salmon Jeow Som sauce: 5 Birds Eye chili 2 cloves garlic 3 tbsp fish sauce 4 tbsp lime juice 1 tbsp sugar 1/4 tsp msg 2 tbsp chopped cilantro Cut the salmon into about 3 inch width. The next step is to cure it by sprinkling some salt and sugar on the fillets. Put this on a rack and place in the fridge for 45 minutes. After this, rinse it with cold water or ice water to remove the salt/sugar thoro