Add to Cookbook

Thai Fish Salad

  • 30 minutes
  • less than 10 minutes
  • 4
Thai Fish Salad

Thai flavours are always refreshing and this fish salad is delicious and easy to prepare.


  • 600 grams firm white fish fillets, such as alfonsino, hapuka, tuna, bluenose, ling
  • 1 tsp minced ginger
  • 1 tsp sesame oil
  • 2 tblsp fresh lime or lemon juice
  • 16 kaffir lime leaves or small tender lemon leaves, well washed


  • 100 grams snowpeas, trimmed
  • ½ telegraph cucumber
  • 3 spring onions, sliced diagonally
  • 1 red pepper, deseeded and cut finely into strips
  • 2-3 large mandarins, peeled and sliced


  • 3 tablespoons fresh lime juice
  • 1 tablespoon Palm sugar, grated or use brown sugar
  • 1½ tablespoon Asian fish sauce
  • 2 tablespoons freshly chopped coriander
  • 1 tablespoon freshly chopped mint


  1. Cut fish into 2-3 cms cubes and toss with the ginger, sesame oil and lime juice in a resealable bag. Allow to marinate for 15-20 minutes.
  2. Drain the fish and thread onto bamboo skewers (see Cook's Tips) alternately with kaffir lime leaves. Cook under a medium grill for about 3 minutes each side, or alternatively barbecue over a moderate heat.
  3. Blanch the snow peas in boiling salted water for 2-3 minutes. Drain and refresh in cold water. Dry on paper towels and cut into thin strips.
  4. Cut cucumber in half lengthwise and scoop out the seeds then cut diagonally into thin slices.
  5. Toss the snowpeas, cucumber, spring onions, red pepper and mandarin, with the dressing and serve with grilled fish kebabs.


  1. Combine all the dressing ingredients.

Cooks Tips

- Use frozen beans in winter and just blanch to refresh only. Drain well on absorbent paper towels. - Soak the bamboo skewers in water for 20 minutes before use. - Use oranges or mango in place of mandarins.

Comments (0)

Please login to submit a comment.