Vietnamese-style warm fish salad

Vietnamese-style warm fish salad
  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings
  • Capable cooks

Featured in
Winter recipes, Vietnamese recipes


  • 1 large jar Vietnamese dipping sauce (Sakims brand)
  • 2 tablespoons peanut oil or light olive oil
  • 600g thick white fish fillets or cutlets (like ling or blue eye/trevalla), cut into 3cm pieces
  • 1 red coral lettuce, leaves separated, well-washed, dried, torn into pieces
  • 1 Lebanese cucumber, thinly sliced diagonally
  • 100g bean sprouts
  • 1 small red capsicum, quartered, deseeded, thinly sliced
  • 150g oyster mushrooms, large ones halved
  • 1/4 cup fresh coriander leaves


  • Step 1
    Combine 2 tablespoons of the dipping sauce with 1 tablespoon of the oil and set aside to use as a dressing for the salad.
  • Step 2
    Place the fish in a large glass or ceramic dish and pour the remaining dipping sauce over. Cover and place in fridge for 15 minutes to marinate.
  • Step 3
    Combine the lettuce, cucumber, bean sprouts, capsicum and the reserved dipping sauce dressing in a large bowl and toss well to combine. Arrange the salad on a platter or on individual plates.
  • Step 4
    Heat the remaining oil in a large frying pan over medium heat and cook the mushrooms for 2-3 minutes or until just softened. Remove from the pan, cover and keep warm.
  • Step 5
    Drain the fish and reserve the marinade. Cook the fish in the frying pan, turning once, for 5-6 minutes or until lightly browned and the fish flakes when tested with a fork. Add the reserved marinade and boil for 1 minute. Remove from the heat.
  • Step 6
    Arrange the mushrooms and fish over the salad and drizzle with the pan juices. Sprinkle with the coriander leaves and serve immediately.

  • Author: Jan Castorina
  • Publication: Australian Good Taste



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