Ingredients
| 2 teaspoons palm or brown sugar | |
| 4 tablespoons lime juice | |
| 2 tablespoons rice vinegar | |
| 2 tablespoons fish sauce | |
| 1 tablespoon soy sauce | |
| 2 green chillies, sliced | |
| 6cm piece fresh turmeric, grated or 1 teaspoon ground turmeric | |
| 4cm piece ginger, peeled, grated | |
| 2 shallots, finely sliced | |
| 4 makrut (kaffir) lime leaves, very finely shredded | |
| 600g fish, cubed or sliced | |
| ¼ small green cabbage, finely sliced | |
| ¼ cucumber, sliced | |
| 4 radishes, thinly sliced | |
| TO SERVE | |
| 1 cup fresh mixed herbs such as dill, Thai basil, coriander crispy shallots, Thai red cargo rice, lime wedges. |
Fragrant and fresh with Thai/ Vietnamese flavours, you could definitely stir some coconut cream through the fish before serving if you liked. For a more hearty all-in-one salad, you could stir the rice through with the vegetables.
Instructions
| 1. | In a bowl, mix together the sugar, lime juice, vinegar, fish sauce and soy sauce to dissolve the sugar. |
| 2. | Stir through the chillies, turmeric, ginger, shallots, lime leaves and fish. |
| 3. | Set aside to marinate. |
| 4. | TO SERVE |
| 5. | Combine the cabbage, cucumber, radishes and herbs on a serving dish. |
| 6. | Season the fish with salt if it needs it, pile on top of the veges and drizzle over the juices. |
| 7. | Top with the crispy shallot if liked and serve with Thai red cargo rice and extra limes. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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