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
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.

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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.
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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