Asian Style Warm Fish Salad

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Yield: 4


  • 1 red onion, finely sliced into strips
  • 2 cloves garlic, finely chopped
  • 1 small red chilli, seeds removed and finely sliced
  • 200g beans, trimmed
  • 2cm knob of ginger, grated
  • 1 large carrot
  • 1/2 telegraph cucumber, seeds removed
  • 2 tablespoons soy sauce
  • 2 teaspoons finely chopped palm sugar (or brown sugar)
  • 600g white fish fillets, chopped into 5cm chunks
  • large handful of mung bean sprouts
  • 1/4 cup coriander leaves
  • 1/4 cup basil leaves (Thai basil is great if you have it)
  • 1/4 cup roasted peanuts
  • 2 tablespoons crisp fried shallots, optional (available in jars from Asian food stores)
  • 2 tablespoons lime juice (or lemon)
  • 2 tablespoons fish sauce


Heat a film of oil in a wok or large frying pan and gently cook onion, garlic and chilli for 5 minutes before increasing the heat to moderate and adding the beans and ginger.  Cook for a further 5 minutes, tossing at  times.
At the same time slice the carrot and cucumber with a julienne peeler if you have one and if not then cut or grate into fine strips
Add the palm sugar and soy sauce to the pan and stir to break up any lumps of sugar.
Once the sugar has melted then add the fish and cook, taking care not to break up the pieces.  Once the fish is cooked through then add the sprouts, herbs and peanuts and serve garnished with crisp fried shallots and drizzled with combined lime juice and fish sauce.


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One thought on “Asian Style Warm Fish Salad

  1. Helen, after seeing your link in one of the current Foodlovers threads, I thought I’d make this, which I did last night. It was really, really nice – lovely flavours. I had a red capsicum which I added to the dish also. As I had only frozen fish, it took longer to cook, but with extremely good results. Thank you for a great, easily put together, quick cooking recipe! We look forward to left overs tonight!