Kids Only
 Fish & Crunchy Asian Salad


Any firm fish fillet may be used in this dish, eg: snapper, perch, gummy shark, swordfish or salmon.

10-15 minutes preparation + 5 minutes cooking
14 serves of vegies in this recipe

4 pieces white fish fillet
2 teaspoons olive oil

3 cups Chinese cabbage, sliced
1 Lebanese cucumber, sliced
1 bunch English spinach leaves
12 snow peas, ends and strings removed
4 radishes, sliced
3 spring onions, sliced
1 cup bean shoots
1 chilli, seeded and sliced
250g cooked egg noodles, chilled

Asian-style dressing
4 tablespoons lime or lemon juice
2 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon reduced-salt soy sauce
½ teaspoon brown sugar
1 tablespoon fresh ginger, peeled and finely diced
1 small clove garlic, chopped
1 fresh chilli, seeded and finely diced
½ cup parsley, mint or coriander, chopped

Brush fish with oil and grill or pan-fry. Mix salad ingredients in a serving bowl. Combine dressing ingredients in a glass jar with lid. Shake to combine and toss with salad. Serve immediately with fish.

Serves 4.


Recipe © State of Western Australia, 2012.

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