This is a no-cook dish that's easy to prepare, packed with
flavour and ideal for sharing.
1green papaya, shredded on a mandolin2 tbspsoft light palm sugar, coarsely crushed2garlic cloves, coarsely chopped2small red chillies, coarsely chopped, or to taste1 tbspdried shrimp, soaked in cold water for 20 minutes, drained (see note)100 gmcherry tomatoes, halved2½ tbspfish sauce2 tbsplime juice120 gmsnake beans (about ¼ bunch), cut into rough 7cm lengths300 gm piecesashimi-grade mahi mahi, thinly sliced across the grainTo serve:fried shallots and lime wedges
Place papaya in a bowl of iced water to soak and crisp (20-30 minutes), then drain and refrigerate until required.
Pound sugar, garlic and chilli to a coarse paste with a large mortar and pestle, add shrimp and pound to combine. Add cherry tomatoes, coarsely crush, then add fish sauce and lime juice, and stir to combine. Add papaya to mortar and pestle, pound and toss to wilt slightly, then stir in beans. Check balance of flavours – it should taste hot, sour, sweet and salty; adjust with extra chilli, lime juice, palm sugar or fish sauce to taste.
To serve, arrange mahi mahi slices on a serving platter with papaya salad and lime wedges, and scatter with fried shallots.