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