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Market fish with crisp Thai salad

Serves 4
Prep time:
Cooking time:

With Thai inspired flavours and fresh ingredients, this light salad makes a quick and delicious summery meal. Visit New World's seafood section for whatever fish is freshest on the day; monkfish works well.



  • 800 grams fresh fish fillets (I used monkfish)
  • olive oil
  • sea salt and ground pepper
  • Salad:
  • 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
  • Dressing:
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 teaspoon caster sugar
  • To serve:
  • handful coriander
  • lime wedges for serving
View the method

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. 

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