This salad has the sweetness of the fruit as well as the saltiness of the fish sauce with a pinch of palm sugar, finished off with some tamarind that gives it the sourness.






Skill level

Average: 5 (1 vote)


  • 250 g palm sugar, grated
  • 125 ml (½ cup) fish sauce
  • 1 lemongrass stalk, tough outer leaves removed, cut into 10-cm lengths and pounded
  • 1 red Asian shallot, peeled and sliced
  • 5 makrut lime leaves, crushed, plus finely shredded leaves, to serve
  • 3 coriander roots, scraped clean and washed
  • 50 g tamarind paste
  • 1 tsp sea salt

To serve

  • green mango
  • papaya
  • dragon fruit
  • pineapple
  • watermelon
  • lychees
  • banana
  • lime wedges, for squeezing

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. Place the palm sugar and the fish sauce in a saucepan and stir over low heat until the sugar dissolves. Bring to the boil, then add the lemongrass, shallot, lime leaves and coriander roots and simmer for 5-10 minutes or until slightly thickened. Remove from the heat, stir in the tamarind paste until well combined. Strain and set aside to cool.
  2. Prepare the fruits and place on a large serving plate. Drizzle over the sweet fish sauce, then sprinkle with the shredded lime leaf and a sprinkle of sea salt.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.