For the marinade, peel and finely chop the garlic. Mix with lime juice, honey, soy and Sriracha sauce.
For the Coleslaw Chinese cabbage clean, wash and cut into fine strips. Clean and wash spring onions and cut them into thin rings. Wash, quarter, core and thinly slice the apples. Mix the prepared salad ingredients with half of the marinade and cover and chill.
Peel, wash and cut the sweet potatoes into large pieces. Cook in boiling salted water for 10-15 minutes. In the meantime, rinse salmon fillet, dab dry and cut into 4 equal pieces. Heat the oil in a large pan. Sauté the fish fillets on each side for about 3 minutes, brushing them with the remaining marinade in between.
Clean the chilli, carve lengthwise, remove seeds, wash and finely chop. Drain sweet potatoes. Add coconut milk and chilli, bring to the boil again, then blend finely with a hand blender. Season sweet potato cream with salt. Place on plates with the Coleslaw. Arrange fish on top. Possibly sprinkle cress on top.