Text 25 May Mackerel Tartar & Tahitian Salad served with Mango vinaigrette

Today, discover a new recipe from our new Kupu Kupu Koh Phangan Chef Maxime Monsonego.



(For 2 people)

 400g of king mackerel

1 apple grany smith

20 cl of coconut milk

40g of coriander

20g of ginger

20g of lemongrass

2 limes: juice and zest

60g of spring onions

Lemon Balm

3 table spoons of olive oil


Mango vinaigrette:

70 g of Mango

1 Lime

Olive oil


 Cut the Mackerel in cubes and marinate it in olive oil .

Prepare the marinade by combining coconut milk, coriander, ginger, lemongrass, spring onions, olive oil and the minced apple.

Pour the marinade over the fish only 3 minutes before serving the dish.

For the vinaigrette, mix mango, lemongrass and olive oil, and keep the mixture in the fridge until serving.

Prepare a fresh herb salad with coriander, basil and melissa topped with lime juice and olive oil.

Set up the fish on the plate.

Serve the green salad on top of the fish and top up the mango vinaigrette on the dish and around the plate.

 Enjoy many more scrumptious dishes at our Kupu Kupu Koh Phangan restaurant!

Compose the perfect stay with great food, luxurious accommodation and breathtaking landscapes at Kupu Kupu Koh-Phangan.

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