Fish & Crunchy Asian Salad

Recommended by Pro Nutrition SA…

Serves 4


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

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

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


1. Brush fish with oil
2. Grill both sides
3. Mix salad ingredients in a serving bowl
4. Combine dressing ingredients in a glass jar with lid & shake
5. Combine and toss dressing with salad
6. Serve immediately with fish

& Enjoy!

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