Chop the Pacific pomfret, salmon, and avocado into big cubes.
Mince the coriander and add it to the salmon together with the olive oil and lemon juice. Mix.
In a jar, first put a layer of salmon, previously seasoned, then the Pacific pomfret, marinated in passion fruit pulp, and place the avocado cubes on top of the fish.
Finally put a layer of rough bindweed fruit on top of all the ingredients.