Warm fish salad

    26 minutes

    Inspired by the flavours of Asia, this warm fish salad combines the flavours of sweet fish, fresh vegetables and a piquant dressing.

    11 people made this

    Serves: 4 

    • 700 g skinless white fish fillets
    • 1–2 tablespoons vegetable oil, to coat
    • 125 g baby corn, sliced in half lengthwise
    • 4 cups Asian salad mix, about 120 g
    • 1½ cups bean sprouts, trimmed
    • 1 small carrot, finely julienned
    • 1 lebanese cucumber, sliced
    • 1 small red capsicum, seeded and thinly sliced
    • juice of 1 lemon
    • 1½ tablespoons fish sauce
    • 1 teaspoon sesame oil
    • 2 tablespoons light brown sugar
    • 1 small red chilli, chopped
    • 2 garlic cloves, chopped
    • 1 teaspoon grated fresh ginger

    Preparation:20min  ›  Cook:6min  ›  Ready in:26min 

    1. Slice the fish fillets into 3–4 cm chunks, put in a bowl and lightly coat in the oil.
    2. Put the corn in a heatproof bowl and cover with boiling water; blanch for 2 minutes, then drain. Meanwhile, preheat a barbecue hotplate or chargrill pan over a moderate heat.
    3. Toss the salad leaves, sprouts, carrot, cucumber, capsicum and drained corn together in a large bowl. Set aside.
    4. To make the dressing, put all the ingredients in a screw-top jar and shake well to mix.
    5. Cook the fish on the barbecue plate or chargrill pan for 2–3 minutes on each side, or until just cooked when tested with a fork. (Alternatively, you can cook the fish in a non-stick frying pan for the same time.) Remove the fish from the heat, allow to cool for 1–2 minutes, and gently toss together with the salad and dressing. Serve immediately.

    cook's tips

    • You can use any firm white fish fillets for this recipe. Barramundi or swordfish fillets will go beautifully with the flavours and suit the cooking method. * • The salad and dressing can be made in advance and kept in the refrigerator. * • You can use any salad mix in this recipe; the ones with small leaves are more tender.

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