Dining In 1 minute 03 January 2023

A Fresh and Spicy Thai Fish Salad Recipe

Bright, zingy flavors for the new year

Chef Andrew Martin dynamic's seasonal tasting menu offers innovative delights, from the first bite to the last. The concept also applies to the design, featuring mostly Thai materials in an industrial loft style. An in-house fermentation lab produces delightful modern Thai dishes meant for sharing, like this raw fish salad (yum pla dib). Piquant, bursting with flavor, fresh, and healthy to boot—just what you need to kick off the new year on a high note.

Chef Andrew Martin
Chef Andrew Martin
Yum Pla Dib (raw fish salad)

For dressing


  • 50 grams, palm sugar
  • 60 grams, fish sauce
  • 60 grams, lime juice
  • 30 grams, Som Cheng juice or any fragrant orange
  • 5 grams, coriander root or stem
  • 25 grams, birds eye chili (green and red if possible, otherwise just red)
  • 10 grams, garlic
  • 25 grams, ripe sweet mango flesh


  • With a pinch of salt, in a mortar and pestle “pok pok” or pound all ingredients until smooth starting with the coriander root, followed in steps by the chili, garlic, and mango.
  • Add sugar and remaining ingredients and taste to make sure the flavour is happy for your taste buds and adjust accordingly.
  • Alternatively, you can blend all ingredients together in a blender.

For salad mix

  • 100 grams, hamachi or any raw fish of choice
  • 60 grams, cooked and cleaned fresh crab meat
  • 5 grams, grated roasted coconut
  • 25 grams, roasted cashew nuts
  • 5 grams, sliced bird's eye chilli (red and green if possible)
  • 45 grams, ripe sweet mango
  • 55 grams, cherry tomatoes
  • 10 grams, lemongrass
  • 15 grams, coriander leaf
  • 10 grams, mint leaf
  • 5 grams, kaffir lime leaf
  • 40 grams, peach
  • 25 grams, sea grapes or any seaweed of choice


  • Cut the fish into small bite size pieces about the size of the cherry tomatoes.
    Halve the tomatoes, slice the peaches and mango about the same size so all the ingredients are uniform.
  • Slice the lemongrass and kaffir lime leaf as thin as possible. Lightly crush the cashew nuts.
  • Reserve a small amount of sliced chilli, mint, coriander, cashew nuts and coconut for garnish.

Final assembly

  • Rest the crab and fish in the dressing for 1 minute. Add all remaining ingredients (except those saved for garnish) and in a bowl, together gently and thoroughly so the ingredients remain whole.
  • Place in a chilled bowl for serving in a nice fashion. Pour all dressing over the mixture. Garnish with the remaining ingredients and enjoy.

Tips from the chef: “This dish is versatile. You can also switch the ingredients to something similar that you enjoy eating. For instance, switch from sun mandarin orange or lemon for Som Cheng. Scallop for crab. Lime zest for kaffir lime leaf. Feel free to opt out the mint if you prefer not. At the end of the day, we just want to serve a fresh, sour, sweet, chilled, and spicy salad.”

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