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Thai Fish Salad
Liven up your taste buds by making this refreshing and nutritious Thai fish salad, and it only takes 15 minutes!
Ingredients
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1 x 425g
Sealord Natural Hoki Fillets (defrosted)
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1/2
mango, sliced
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1
small red onion, thinly sliced
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1
red or yellow capsicum, sliced
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1/2
telegraph cucumber, thinly sliced in long strips
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2
long mild chillies, deseeded and finely chopped
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2-3 Tbsp
fish sauce
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3 tsp
sugar
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1
lime, juice and zest
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oil for grilling
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fresh coriander for garnish
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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.
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