Steamed white fish fillets served over a vibrant Thai salad with sliced red onion, cucumber, capsicum, and crushed peanuts on a textured ceramic plate.

Thai Fish Salad

illustration of wave line

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

  • 15 Mins
  • Serves 4
  • 12 Ingredients

Ingredients

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

 

Directions

Step 1 of 5

Combine the mango with the onion, capsicum and cucumber.

 

Step 2 of 5

To create the dressing, combine chillies, fish sauce, sugar and lime in a jar and shake thoroughly.

 

Step 3 of 5

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.

 

Step 4 of 5

Place the salad on each plate, top with the hoki and drizzle with dressing.

 

Step 5 of 5

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 Serving

630kJ
Energy
0%
22.0g
Protein
0%
9.7g
Carbs
0%
1.5g
Fats
0%

Per 100g

242kJ
Energy
0%
8.5g
Protein
0%
3.7g
Carbs
0%
0.6g
Fats
0%
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