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PaiChongchitnant
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Make the dressing: In a mortar and pestle, pound garlic and chilies into a fine paste. Add palm sugar and pound until mostly dissolved. Add lime juice and fish sauce; stir until the sugar is completely dissolved; set aside.
In a mixing bowl, combine the corn, black beans and long beans, toss to mix and set aside.
Cook the fish: You can cook the fish however you like—grill, bake, pan-fry, deep-fry, steam—this salsa works with all methods! For my salmon, I salted the filet and pan-seared it for about 3-4 minutes per side for medium doneness.
When the fish is almost ready, finish the salsa: To the corn and bean mixture add the grapefruit segments (do not add the extra juice), mint, cilantro, and the dressing; toss to mix. To serve, spoon the salsa over the fish and enjoy on its own or with some jasmine rice.
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