Market Fish with Crisp Thai Salad

, from Issue #64. May, 2016
Photography by Aaron McLean.
Market Fish with Crisp Thai Salad

Use whatever fish is freshest on the day for a quick and delicious weeknight meal.

Serves: 4


800 grams fresh fish fillets (I used monkfish)
olive oil
sea salt and ground pepper
1 cup beansprouts
½ telegraph cucumber, julienned
1 carrot, julienned
2 spring onions, thinly sliced
6 cherry tomatoes, quartered
1 long red chilli, seeded and thinly sliced
½ cup roasted cashew nuts, roughly chopped
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon caster sugar
To serve
handful coriander
lime wedges for serving


Salad: Combine all the salad ingredients in a bowl.

Dressing: Whisk everything together to dissolve the sugar. Pour over the salad and toss to coat well.

Season both sides of the fish with salt and pepper.

Heat a little oil in a sauté pan. When hot, add the fish and cook until golden and just cooked through. 

To serve: Divide the salad and fish between plates. Add a lime wedge and scatter with coriander.