Mix salt, sugar, lime zest, and ground pink pepper. Rub evenly over the whitefish, wrap, and refrigerate for 1 hour. When refrigerated, rinse lightly, pat dry, and slice thinly.
Pound red chilies, garlic, bird's eye chili, and coriander root to a paste. Add strawberries and palm sugar; pound until smooth. Season with lime juice and fish sauce for a balanced sweet-sour-salty-hot profile.
Place kaffır lime leaves and dried chili in a heatproot bowl. Heat vegetable oil until hot and pour over the aromatics. Let it soak until is has cool off and then strain.
Spread a thin layer of strawberry nam jim on a chilled plate. Arrange cured whitefish slices over the sauce. Drizzle with kaffir Time-chili oil, garnish with Thai basil, and finish with freshly ground pink pepper.
