I have had the good fortune of traveling the world pretty extensively and one of my favourite food destinations is Thailand, the use of herbs, the balance of flavours always blows my mind. If you cant get your hands on green mango then the use of green papaya or even sliced lengths of chilled cucumber will do. It’s the balance of sweet , sour and salty that I really want you to try.

The Fish in this dish could easily be substituted for chicken, pork, beef, prawns or another fish of choice.

Jason x

Serves 2

INGREDIENTS

  • 1 tbs olive oil
  • 200g (7oz) fresh kingfish, salmon or tuna, skin and bones removed
  • 1 small red chilli, finely chopped
  • 1 clove garlic
  • 1 tbs palm sugar or brown sugar
  • 2 limes
  • 1 tbs fish sauce
  • 3 medium eschalots/ shallots peeled and finely sliced
  • 2 large red chillies, seeds removed and finely sliced
  • 1 green mango, peeled, sliced and finely shredded (the French call it julienne)
  • 1/2 small bunch mint leaves
  • 1/2 small bunch cilantro/coriander leaves
  • 1/4 cup crisp garlic chips

METHOD

Heat oil in a medium sized pan or grill till a blue haze appears. Add Fish seasoned with salt and pepper and cook at a medium heat for a few moments till golden, (2-3 minutes) turn and repeat to the other side .

In a mortar and pestle, (a big heavy bowl looking thing with a heavy short stick for crushing food stuffs) add the chopped chilli, garlic and palm sugar. Crush to a paste. Add the lime juice and fish sauce. Taste it, it should be good. If the flavours are a little unbalanced, add a little more chilli or palm sugar to your liking. Alternatively finely chop the garlic, chilli and palm sugar, mix together with the lime juice and fish sauce till palm sugar has dissolved

After the fish has had a few minutes to rest, flake it apart with your fingers, place into a large mixing bowl, along with remaining ingredients and dressing. Mix lightly and serve.