Healthy living

Fish and crunchy asian salad

Crunchy fish salad
Fish and crunchy asian salad

Preparation time: 10 to 15 minutes

Cooking time: 5 minutes

Serves: 4


  • 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. Shake to combine and toss with salad.

4. Serve immediately with fish.


  • 14 serves of vegetables in this recipe.

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