This is a no-cook dish that's easy to prepare, packed with flavour and ideal for sharing.
- 1 green papaya, shredded on a mandolin
- 2 tbsp soft light palm sugar, coarsely crushed
- 2 garlic cloves, coarsely chopped
- 2 small red chillies, coarsely chopped, or to taste
- 1 tbsp dried shrimp, soaked in cold water for 20 minutes, drained (see note)
- 100 gm cherry tomatoes, halved
- 2½ tbsp fish sauce
- 2 tbsp lime juice
- 120 gm snake beans (about ¼ bunch), cut into rough 7cm lengths
- 300 gm piece sashimi-grade mahi mahi, thinly sliced across the grain
- To serve: fried shallots and lime wedges
- 1Place papaya in a bowl of iced water to soak and crisp (20-30 minutes), then drain and refrigerate until required.
- 2Pound 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.
- 3To serve, arrange mahi mahi slices on a serving platter with papaya salad and lime wedges, and scatter with fried shallots.
Note Dried shrimp is available at Asian grocers.
Drink Suggestion: Pungent Kiwi sauvignon blanc. Drink suggestion by Max Allen