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Exotic Thai Fish Salad Recipe

Exotic Thai Fish Salad Recipe, For a tropical taste of the Far East, try this delicious fish salad scented with coconut, fruit and warm Thai spices.  If planning ahead, you can leave the fish in its marinade for up to 8 hours.


Exotic Thai Fish Salad Ingredients:

  • 12oz. fillet red mullet or red snapper
  • 1 romaine lettuce
  • ½ lollo biondo lettuce
  • 1 papaya or mango, peeled and sliced
  • 1 pitaya, peeled and sliced
  • 1 large ripe tomato, cut into wedges
  • ½ cucumber, peeled and cut into batons
  • 3 scallions, sliced
  • 1 tsp. coriander seeds
  • 1 tsp. fennel seeds
  • ½ tsp. cumin seeds
  • 1 tsp. superfine sugar
  • ½ tsp. hot chili sauce
  • 2 tbsp. garlic oil
  • Salt
  • 1 tbsp. unsweetened cream of coconut
  • salt
  • 4 tbsp. peanut or sunflower oil
  • zest and juice of 1 lime
  • 1 fresh red chili, seeded and finely chopped
  • 1 tsp. sugar
  • 3 tbsp. chopped fresh cilantro

Cooking Instructions:

  • Cut the fish into even strips and place on a platter or in a shallow bowl.
  • For the marinade, crush the coriander, fennel and cumin seeds with the sugar.
  • Add th chili sauce, garlic oil and salt the combine.
  • Spread the marinade over the fish, cover and leave to stand in a cool place for at least 20 minutes the longer the better if you have time.
  • To make the dressing, place the coconut and salt in a screw-top jar with 3 tbsp. of boiling water.
  • Add the oil, lime zest and juice, red chili, sugar and chopped fresh cilantro.  Shake well and set aside.
  • Wand and spin the lettuce leaves.  Combine with the papaya or mango, pitaya, tomato, cucumber and scallion.
  • Toss the dressing and mix well to coat.  Arrange salad in a big platter.
  • Heat a large nonstick skillet, add the fish and cook for 5 minutes, turning once.
  • Place the cooked fish on top of the salad and serve.

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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  1. You’re prob not thinking of tuna, but I sure like this – * Exported from MasterCook Mac * tuna pasta saladRecipe By : Don CalkinsServing Size : 4 Preparation Time :0:00Categories : Amount Measure Ingredient Preparation Method 1 cup elbow maacnori 1/2 cup garbanzo beans 3/4 cup carrot coarse grated 1 cup onion diced 1/4 cup dill pickles diced 3 1/2 ounces tuna in water, canned drained 1/2 cup mayonnaise 2 tablespoons dill pickle juice 2 tablespoons horseradish mustardSoak, cook, drain and rinse the garbanzo beans.Cook and rinse the maacnoriAdd the carrot, onion and green peppersMix the remainder of the ingredients together and stir into the maacnori et al, mixing throroughly.Proportions can be varied to taste. If using canned beans, 1 can of garbanzos is a little more than 1/2 cup dry beans cooked. I use a very coarse grater for the carrots, resulting in chips about a half inch across. One of these times, I’m going to try jalapeno mustard instead of horseradish mustard. – – – – – – – – – Per serving (excluding unknown items): 411 Calories; 26g Fat (54% calories from fat); 15g Protein; 34g Carbohydrate; 17mg Cholesterol; 564mg Sodium_____

  2. I bet the marinade would be awesome on any other white fish, or even chicken, evenif not in a salad.

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