Fish & crunchy asian salad

Fish & crunchy asian salad

ServesServes 4
Preparation time Preparation time 15 mins
Cooking timeCooking time 5 mins


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
1/2 teaspoon brown sugar
1 tablespoon fresh ginger, peeled and finely diced
1 small clove garlic, chopped
1 fresh chilli, seeded and finely diced
1/2 cup parsley, mint or coriander, chopped


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