Prepare Dressing: In a bowl, combine the Kara full-fat coconut cream, lime juice, fresh coriander, minced garlic, fish sauce, caster sugar, grated ginger, rice wine vinegar, and curry powder. Blend until smooth and taste, adjusting with fish sauce as needed for flavor.

Pickle Chillies: Slice the fresh jalapeños into thin rings. Mix them with rice wine vinegar, caster sugar, and a pinch of salt in a small bowl. Let them sit for at least 30 minutes to develop tanginess and heat.

Make Kaffir Lime Oil: Blanch the kaffir lime leaves and fresh coriander briefly in boiling water. Drain and transfer to a blender, adding olive oil. Blend until smooth, then strain through cheesecloth to extract the fragrant oil.

Prepare Crudo: With a sharp knife, slice the fresh kingfish against the grain into thin pieces. Aim for a delicate thickness to enhance its melt-in-your-mouth texture.

Plate: Arrange a generous amount of the creamy dressing on a plate, artfully layer the kingfish slices on top, and drizzle with the kaffir lime oil. Garnish generously with the pickled chillies and fresh coriander leaves for a pop of color.