The most important component of this seafood salad is the dressing, which unifies all of the ingredients with the flavours of fresh lime juice, chilli and garlic.






Skill level

Average: 5 (1 vote)


  • 2 tbsp fine sea salt
  • 50 g (1¾ oz) barramundi fillet or other white fish fillet, cut into bite‑sized pieces
  • 50 g (1¾ oz) tiger prawns (shrimp), peeled and deveined, tails intact
  • 50 g (1¾ oz) squid, cleaned and sliced into rings
  • 10 mussels, cleaned and debearded
  • ½ onion, finely sliced
  • 1 tomato, diced
  • 1 Chinese celery stalk, cut into 2–3 cm (¾–1¼ in) pieces


  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1½ tsp caster (superfine) sugar
  • 1 tbsp sliced red bird’s eye chilli
  • 1 small red shallot, very finely sliced
  • 2 garlic cloves, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Half-fill a saucepan with water, add the salt and bring to a rolling boil over high heat. Poach the barramundi in the salted water for 3 minutes, then remove with a slotted spoon and set aside to drain. Poach the prawns and squid for 1–2 minutes, then remove with a slotted spoon and set aside to drain. Remove all but 250 ml (8½ fl oz/1 cup) water from the saucepan, bring back to the boil, add the mussels and cover with the lid. Reduce the heat to medium and steam, stirring occasionally, until the mussels open wide. Remove the mussels from their
    shells, discarding any unopened mussels, and set aside.
  2. To make the dressing, combine all the ingredients in a small bowl and stir until the sugar dissolves.
  3. Combine the cooked seafood, onion, tomato, Chinese celery and dressing in a large bowl and mix gently until well coated. Serve at room temperature.


Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99