Scented Fish Salad

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

For a tropical taste of the far east, try this delicious fish salad scented with coconut, fruit and warm Thai spices. Do try to locate the pitaya or dragon fruit. The flesh of these fuchsia-pink or yellow exotics is sweet and refreshing, with a slightly acidic melon-like flavour that goes particularly well with fish.


  • 350 g/12 oz fillet of red mullet, sea bream or snapper
  • 1


  1. Cut the fish into even strips, removing any stray bones. Place it on a plate.

  2. Make the marinade. Put the coriander, fennel and cumin seeds in a mortar. Add the sugar and crush with a pestle. Stir in the chilli sauce, garlic oil, and salt to taste and mix to a paste.