Thai Fish Salad
Liven up your taste buds by making this refreshing and nutritious Thai fish salad, and it only takes 15 minutes!
Ingredients
-
1 x 425g
Sealord Natural Hoki Fillets (defrosted)
-
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
sugar
-
1
lime, juice and zest
-
oil for grilling
-
fresh coriander for garnish
-
roasted peanuts for garnish
Directions
- Combine the mango with the onion, capsicum and cucumber.
- To create the dressing, combine chillies, fish sauce, sugar and lime in a jar and shake thoroughly.
- 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.
- Place the salad on each plate, top with the Hoki and drizzle with dressing.
- Garnish with peanuts and fresh coriander.
Foodie Tip
To check that fish is cooked press with a fork, fish should just start to flake away in the centre.
Nutritional Information*
(per serve) | (per 100g)
630kJ
Energy
22.0g
1.5g
Total Fat
0.3g
Saturated fat
894mg
Sodium
0.3g
74.4mg
191.3mg
9.7g
Total Carbohydrate
9.6g
Sugar
*Nutrition figures are averages only.
Recipe Promise
We’re ensuring all recipes are as healthy as possible. But not only that. We have made sure that they are simple, affordable and most importantly - delicious. Read More.