We deliver Australia wide
Call 1300 303 307


The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Thi Le's Raw Fish Salad

Thi Le's Raw Fish Salad

Preparation time
10 minutes
Cooking time
30 minutes

Stick with delicate wine styles with the raw fish and choose those that have elevated acidity, like Sparkling wines or dry whites like Riesling or Grüner Veltliner.


120g sashimi fish, sliced

40g banana blossom, julienne

20g red onion, pickled

20g pineapple slices

30g green mango, julienne

30g papaya, julienne

30g broadbeans/rau mong

5–6 vine leaves/shiso leaves

5–6 elephant ear stem, sliced

10g crispy onion

20g snake beans, batons

2 rice and sesame crackers


Tamarind & dessert lime dipping sauce

50g palm sugar, shaved

50g tamarind pulp

50g fish sauce

2 birds eye chillies

1 garlic clove

25g galangal

10g dessert limes

Lime juice

Recipe by Thi Le

Photography by Kristoffer Paulsen 


1. Dissolve palm sugar in a small pot with tamarind pulp – slowly bring to a simmer, then add fish sauce. Bring mix to a boil to emulsify. 

2. Remove from heat, skim any scum and let cool down.

3. Using a mortar and pestle, pound chilli, garlic and galangal till smooth. 

4. Add dessert limes to the mortar and roughly pound. 

5. Add tamarind and adjust with lime juice.

6. Place raw fish in the middle of the plate and arrange fruit and vegetables around 
the fish.

7. Served with tamarind and rice crackers.


Wine Match:

Sparkling, Riesling or Grüner Veltliner

Preparation time
10 minutes
Cooking time
30 minutes