This dish is based on a Thai green papaya salad. Green papaya salads are up there with the most iconic salads of the world such as the Caesar, insalata caprese and salad Niçoise. I wanted to create a Thai-influenced dish, and this one draws on my days at Longrain, one of Sydney’s most iconic Thai restaurants. Thai food really blends well with ceviche dishes. Together, they provide balance and strength. This salad is like ceviche on steroids. The texture of the raw fish, the cooling papaya and the crunch of the tostada works really well. The creaminess of the guacamole completes this dish and rounds out the palate.
In a large mortar and pestle, pound the coriander stems, chillies, lemongrass, galangal and garlic with a little sea salt until a paste forms. Add the palm sugar and continue to pound everything until the sugar dissolves. Add the lime juice and fish sauce. Stir well to combine and adjust seasoning to taste.
To make the tostadas (fried tortillas), fill a deep-fryer or large saucepan one-third full with vegetable oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Cut the tortillas into quarters and fry until crispy and golden. Remove with a slotted spoon, drain on paper towels and leave to cool. Transfer the tostadas to an airtight container lined with paper towel until ready to use.
Place all the ingredients in the bowl of a food processor, add
Combine the kingfish, papaya, shallot, coriander, Vietnamese mint and Thai basil leaves in a salad bowl. Spoon about 100 ml (
When you’re ready to plate up, spoon the guacamole into a piping (icing) bag. Divide the tortilla quarters between two plates and evenly distribute the salad on top. Make sure each quarter gets some kingfish, along with a bit of salad. Garnish with dots of guacamole and trout roe and finish with a few baby shiso leaves. Serve the remaining salad on the side and allow people to help themselves.
© 2014 All rights reserved. Published by Murdoch Books.