Kingfish Sashimi Tostada with Green Papaya and Guacamole


Preparation info

  • Difficulty


  • Makes


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

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.


Green Nahm Jim

  • 2 coriander (cilantro) stems, washed, finely chopped
  • 3 small long green chillies, roughly chopped
  • 5 Thai green chillies, seeded
  • ½ lemongrass stem, pale part only, finely chopped
  • 10 g (¼ oz) galangal, finely chopped
  • 3 small garlic cloves, peeled
  • 80 g ( oz) palm sugar
  • 125 ml (4 fl oz/½ cup) lime juice
  • 100 ml ( fl oz) fish sauce


  • vegetable oil, for deep-frying
  • 2 × 20 cm (8 inch) white corn tortillas


  • 2 ripe avocados
  • zest of ½ lime
  • juice of 2 limes
  • 120 g ( oz) sour cream
  • 4 tablespoons olive oil
  • ½ teaspoon xanthan gum
  • 1 teaspoon ground cumin
  • 3 garlic cloves
  • 1 bunch coriander (cilantro), roughly chopped
  • 1 teaspoon salt
  • 2 tablespoons fish sauce


  • 100 g ( oz) sashimi-grade kingfish
  • 200 g (7 oz) piece of green papaya, peeled, seeded and cut into thin matchsticks
  • 1 red Asian shallot, thinly sliced
  • 15 coriander (cilantro) leaves
  • 15 Vietnamese mint leaves
  • 10 Thai basil leaves, torn just prior to assembling the salad
  • 30 g (1 oz) ocean trout roe
  • baby shiso leaves, to garnish


Green Nahm Jim

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 tablespoons water and blend on a high speed to form a smooth paste. To prevent the guacamole from oxidising and turning brown, store in a bowl covered with plastic wrap that is in direct contact with the guacamole.


Combine the kingfish, papaya, shallot, coriander, Vietnamese mint and Thai basil leaves in a salad bowl. Spoon about 100 ml ( fl oz) of the green nahm jim into the salad bowl and mix gently with clean hands until well combined.

To Serve

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.