Warm jackfruit salad

Luke Nguyen's warm jackfruit salad is bursting with fresh fruit and fishy flavours from Southeast Asia's Mekong River
By Luke Nguyen
Warm jackfruit salad
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the salad

  • 1 jack fruit, 3cm thick slices
  • 2 tbsp vegetable oil
  • 5 cloves garlic, smashed
  • 4 kaffir lime leaves, finely sliced
  • 5 cherry tomatoes, quartered
  • 1 tsp fish sauce
  • 4 sprigs coriander, sliced
  • 2 spring onions

For the chilli paste

  • 25 g lemongrass, finely chopped
  • 25 g galangal, finely chopped
  • 4 kaffir lime leaves, finely sliced
  • 8 cloves garlic, finely chopped
  • 50 g red Asian shallots, finely chopped
  • 3 dried chillies, finely chopped
  • 1 tbsp fermented shrimp paste
  • 2 tbsp fermented fish paste

Tips and Suggestions

Tinned young jackfruit can also be used, if you wash it before cooking. Try substituting the jackfruit for mango for a slightly sweeter taste.


For the salad:

1. Place the jackfruit slices in a pan of boiling water for 30 minutes until tender.

2. Remove the skin of the jackfruit and throw it away. Cut the flesh into smaller pieces and put to one side.

For the chilli paste:

3. Add the lemongrass to a pestle and mortar, followed by the galangal, kaffir lime leaves, garlic, red shallots and dried chilli. Pound until a paste is formed then thoroughly mix in the fermented shrimp and fish paste.

4. Slowly add the young jackfruit to the pestle and mortar and work it into the paste. Do this in separate batches if the mortar is too small.

5. Heat the vegetable oil until hot in a wok and add the garlic and the chilli and jackfruit paste. Stir-fry for 3-4 minutes then add the kaffir lime leaves, cherry tomatoes, fish sauce, coriander and spring onions.

6. Transfer to a serving bowl or a banana leaf parcel for added authenticity and serve with sticky rice.

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