Thai Fish Salad


  • 400g

    Sealord Fresh Hoki Fillets

  • 1/2

    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

  • 2-3 tbsp

    fish sauce

  • 3 tsp


  • 1

    lime juice and zest

  • oil for grilling

  • roasted peanuts for garnish

  • fresh coriander for garnish

Foodie Tip

To check that fish is cooked press with a fork, fish should just start to flake away in the centre.


  1. Combine the 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 oven 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 salad on each plate, top with the Hoki and drizzle with dressing.
  5. Garnish with peanuts and fresh coriander.