Thai Fish Salad


  • 2 tbsp. canola oil
  • 8 fresh asparagus spears or green beans, halved
  • 200g cod fillets (or Spanish mackerel, tuna, ocean trout, salmon)
  • 12 cherry tomatoes, quartered
  • 1 Lebanese cucumber, sliced
  • 1 x 425g can baby corn, drained
  • 4 cups mixed lettuce leaves
  • 2 tbsp. coconut milk
  • 2 tbsp. chopped lemongrass
  • 1-2 tbsp. green Thai curry paste


  1. Mix dressing ingredients well. Set aside.
  2. Heat oil in a non-stick frying or grill pan.
  3. Add fish.
  4. Cook over high heat until brown on both sides and flesh is cooked when tested.
  5. Boil or steam asparagus or beans until tender.
  6. Rinse under cold water.
  7. Drain well.
  8. Arrange lettuce, tomatoes, cucumber, asparagus and baby corn in a serving bowl.
  9. Top with hot fish.
  10. Drizzle with dressing.

Serve with crusty bread.

Serves 6 as a light meal.

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