Liven up your taste buds by making this refreshing and nutritious Thai fish salad, and it only takes 15 minutes.
Liven up your taste buds by making this refreshing and nutritious Thai fish salad, and it only takes 15 minutes.
| 1 x 425g |
Sealord Dory Natural Fillets (defrosted)
|
| 1/2 | Mango, sliced |
| 1 | Small red onion, thinly sliced |
| 1 | Red or yellow capsicum, sliced |
| 2 | long mild chillies, deseeded and finely chopped |
| 1/2 | Telegraph cucumber, thinly sliced in long strips |
| 2-3 tbsp | Fish sauce |
| 2 tsp | Sugar |
| 1 | Lime, juice and zest |
| Oil for grilling | |
| handful | Fresh coriander for garnish |
| handful | Roasted peanuts for garnish |
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 Sealord Dory Natural fillets 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.
To check that fish is cooked press with a fork, fish should just start to flake away in the centre.
per serving | per 100g | |
|---|---|---|
Energy | 630kJ | 242kJ |
Protein | 22.0g | 8.5g |
Carbs | 9.7g | 3.7g |
Fats | 1.5g | 0.6g |
*Nutrition figures are averages only
