The dressing that sits behind half the salads at Farang. Fiery, sour, salty and sweet in one hit - and it ceviches fish just as well as it dresses a salad.
Crispy soy-marinated salmon on a bed of seasonal sour fruits and fresh herbs, hit with a punchy nahm yum dressing. One of those salads that doesn't feel like a salad.
Crispy salmon with pomelo, green mango, tempura watercress and a chilli lime nahm yum dressing. One of Farang's most requested dishes, adapted for home.
Seabass acid-cured in lime juice for 3 minutes, dressed with nahm yum, physalis and fresh dill. No heat, no washing up. Ready in 15 minutes. Works with salmon, prawns and any sour fruit you have.
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