Serves 4



Nuoc Cham

100ml water

100g sugar

100ml white vinegar

1 1/2 Tbsp lime juice

Whisk all ingredients together


Ot Tuong

5 red chili (medium heat)

1 clove garlic, minced

1 Tbsp white vinegar

Whisk all ingredients together


Coconut Dressing

130ml Nuoc Cham

55ml coconut cream

1 Tbsp Ot Tuong

Juice of 1/2 lime

Whisk all ingredients together


200g Hiramasa or firm white fish

Sliced chili

Cherry tomatoes, halved

Watermelon diced 2cm

Shallot, thinly sliced

Cucumber, seeds removed and sliced

Young coconut




Thinly slice fish and lay flat in a deep dish with a cover. Ignite wood chips in your Piccalo smoke infuser and fill with smoke. Set aside to infuse for about 5 minutes.

Add 1/3 of the coconut dressing in a bowl with smoked fish and gently toss to combine. Season with salt and leave to marinate for 3-4 minutes. Plate fish on a platter or in bowls and scatter over tomato, watermelon, coconut, shallot, and cucumber. Top with a good drizzle of remaining dressing, cilantro and a wedge of lime.

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