Thai Fish Salad

Ingredients

  • 400g

    Sealord Fresh Hoki Fillets

  • 1/2

    pawpaw or mango, sliced

  • 1

    small red onion, thinly sliced

  • 1

    red or yellow capsicum, sliced

  • 1/2

    telegraph cucumber, thinly sliced in long strips

  • 2

    long mild chillies, deseeded and finely chopped

  • 3-4 tbsp

    fish sauce

  • 4 tsp

    sugar

  • 1

    lime juice and zest

  • oil for grilling

  • roasted peanuts for garnish

  • fresh coriander for garnish

Foodie Tip

Directions

  1. Combine the pawpaw/mango with the onion, capsicum and cucumber.
  2. To create the dressing, combine chillies, fish sauce, sugar and lime in a jar and shake thoroughly.
  3. Heat the grill, place Hoki on a foil-lined oiled baking tray and cook for 1 to 2 minutes each side. The Hoki should be cooked through.
  4. Place the fruit mixture on each plate, top with the Hoki and drizzle with dressing.
  5. Garnish with peanuts and fresh coriander.