Cut the fish into bite-sized chunks and season with the soy sauce. Steam for about 5 minutes until thoroughly cooked, and then let cool for 10 minutes.

In a mortar, pound the Thai chilies until finely crushed. Add the palm sugar and mash it into a paste until it has a smooth consistency. Stir in the fish sauce and lime juice, mixing until the sugar dissolves completely. Set aside.

Transfer the dressing to a bowl and toss in the dried shrimp, sliced shallots, and julienned sour green mango. Allow this vibrant mixture to sit for about 10 minutes to let the flavors meld together.

Once cooled, wrap the fish in a muslin cloth, twist tightly, and squeeze to remove any excess moisture. Then pound the fish in the mortar until it is fluffy with no chunks remaining.

Heat oil in a wok or deep pan to 400°F (200°C). Fry half of the fish for about 4-5 minutes, using a slotted spoon to occasionally submerge it to ensure even browning. When golden brown, remove and let drain on paper towels.

Repeat with the remaining fish. Once cooked, transfer everything to a serving platter and generously sprinkle with the roasted peanuts.

Serve alongside the fresh mango salad and/or jasmine rice.