Cut the salmon into large cubes. Season and coat with honey. Heat the sunflower oil in a frying pan over a medium heat and cook until lightly colored on all sides. The salmon should still be pink in the centre and allow to rest to finish cooking. Toast the sesame seeds in a separate frying pan until golden brown and then roll the cooked salmon in the sesame seeds.
Peel and finely dice the ginger and shallots. Peel and puree the garlic with a pinch of salt.
Pick the watercress leaves and discard the stalks.
Sweat the shallots in a splash of olive oil until completely soft. Add the garlic and ginger and cook for a further minute. Add a little water and season to taste. Add the watercress and the cream bring to the boil and then then blend till you have a smooth consistency. Add a splash more hot water if necessary to ensure the puree is completely smooth.
Slice the chilli thinly on the angle, making sure no seeds remain. Gently warm the chilli in the oil until the flavor has infused.
Pour some of the puree into a small bowl. Place a salmon cube into the centre of the bowl and garnish with the chili oil and the small Thai basil leaves.
«Add some other vegetables to this dish such as stir fried pak choi to add another element.»