Turmeric snapper with mint, cucumber and celery salad

Turmeric snapper with mint, cucumber and celery salad

(1) Rate it

  • 0:20 Prep
  • 0:20 Cook
  • 6 Servings
  • Easy

Try this asian-style twist on fresh snapper. It’s poached in a delicious coconut milk mixture and served on a bed of rice vermicelli noodles with a crunchy green salad.

Featured in
Snapper recipes, Noodle recipes


  • 200g dried vermicelli noodles
  • 1 tablespoon peanut oil
  • 1 lemongrass stalk, trimmed, halved lengthways
  • 2 eschalots, thinly sliced into rounds
  • 3cm piece fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 3 kaffir lime leaves, deveined, finely shredded
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried chilli flakes, plus extra to serve
  • 400ml can coconut milk
  • 1 tablespoon grated palm sugar
  • 1 tablespoon fish sauce
  • 1kg thick skinless, boneless snapper fillets, cut into 5cm pieces
  • 1/4 cup fresh Thai basil leaves, plus extra to serve
  • 6 large green oak lettuce leaves
  • 2 tablespoons lime juice, plus extra lime wedges to serve

Mint, cucumber and celery salad

  • 1 continental cucumber, peeled, sliced
  • 2 celery stalks, thinly sliced diagonally
  • 1/2 cup fresh mint leaves, torn
  • 1 long green chilli, thinly sliced
  • 2 tablespoons lime juice
  • 1 tablespoon grated palm sugar
  • 2 teaspoons peanut oil


  • Step 1
    Cook noodles following packet directions. Drain well. Set aside.
  • Step 2
    Heat oil in a large frying pan over medium- high heat. Cook lemongrass and eschalot for 3 minutes or until eschalot just softens. Add ginger, garlic, lime leaves, turmeric and chilli flakes. Cook, stirring, for 1 minute.
  • Step 3
    Add coconut milk, sugar and fish sauce. Bring to a simmer. Simmer for 5 minutes. Add fish and 1/4 cup water. Cover. Simmer for 8 to 10 minutes or until fish is cooked through. Gently stir in basil.
  • Step 4
    Make Mint, Cucumber and Celery Salad: Toss cucumber, celery, mint and chilli in a bowl. Whisk lime juice, sugar and oil in a jug. Drizzle over salad. Season. Toss to combine.
  • Step 5
    Arrange lettuce and noodles in serving bowls. Top with fish and sauce. Drizzle with lime juice. Sprinkle with extra basil and chilli. Serve with salad and lime wedges.


  • 1972 kj


  • 18.8g

    Fat Total

  • 11.3g

    Saturated Fat

  • 4g


  • 38.7g


  • 102mg


  • 560mg


  • 34.5g

    Carbs (total)

All nutrition values are per serve


Omit the chilli to make this creamy fish dish a hit with the kids.

  • Author: Kim Coverdale
  • Image credit: Nigel Lough, Chris L. Jones & Guy Bailey
  • Publication: Super Food Ideas

Source: taste.com.au


Please enter your comment!
Please enter your name here