Thai Fish Salad

Liven up your taste buds by making this refreshing and nutritious Thai fish salad, and it only takes 15 minutes!

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-saturated-fat-icon
  • one-plus-vege-icon
  • low-sodium-icon

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

  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.

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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

Protein

1.5g

Total Fat

0.3g

Saturated fat

894mg

Sodium

74.4mg

EPA

191.3mg

DHA

9.7g

Total Carbohydrate

9.6g

Sugar

*Nutrition figures are averages only.

242kJ

Energy

0.6g

Total Fat

0.1g

Saturated fat

344mg

Sodium

28.6mg

EPA

73.6mg

DHA

3.7g

Total Carbohydrate

3.7g

Sugar

*Nutrition figures are averages only.