Preheat the oven to 180°C.
Blend shallots, ginger, four garlic cloves, turmeric, soy sauce, fish sauce, and chilli in a food processor.
Fry the mixture in oil until separated, then stir in cashew butter and coconut milk and let cool.
Cut a 46cm heart shape from stacked foil and greaseproof paper.
Layer satay sauce and sole fillets in the heart, topping with more sauce.
Add spring onions, pepper, and lime juice before sealing the heart parcel tightly.
Bake the parcel in the oven for 15 minutes.
Toast cashews in a pan with oil, the remaining garlic, and chilli, then cool.
Boil 300ml of water with the rice, then simmer covered until the water is absorbed.
Whisk vinegar, olive oil, mustard, and lemon juice to dress the shredded lettuce.
Serve fish over rice with cooking juices, lime, toasted nuts, and coriander alongside the salad.