This is based on a dish I ate at David Thompson’s Bangkok restaurant “Nahm”. It’s so refreshing and has a great chilli kick.


  • 400gr kingfish fillet, skinned and cleaned

  • 3 stalks Asian celery, stems only chopped

  • 2 green tomatoes

  • 4 shallots, peeled and sliced

  • 2 large green chilli, seeded and sliced

  • 1 spring onion, sliced

  • 1 small handful coriander leaves

  • 6 sawtooth leaves

  • 1 pinch of baby shiso

  • 1 cm lemongrass finely chopped, white part only

  • 3 kaffir lime leaves finely shredded

  • For the dressing

  • 3 tablespoons lime juice

  • 2 small green chilli, chopped

  • 2 tablespoons fish sauce

  • ½ teaspoon grated palm sugar


  • 1.

    Slice the Kingfish thinly and place it in a bowl. Slice the tomatoes into thin wedges and add them to the kingfish along with the celery, green chilli, shallots, spring onion, lemongrass, kaffir lime sawtooth and coriander.

  • 2.

    In a mortar and pestle smash the green chilli with the palmsugar, add the fish sauce and the lime juice and mix well.

  • 3.

    Pour the dressing over the salad and mix gently.

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