Ingredients
1kg green prawns
peeled, deveined, tails intact
1 squid
cleaned, finely sliced
400g firm fish fillets
1 cherry tomato
1 Lebanese cucumber
coriander
for topping
mint
for topping
lime
cut into wedges, for topping
1 tsp coriander
for dressing, washed, roughly chopped
1/2 mint
for dressing, roughly chopped
1 long red chilli
for dressing, seeds removed, roughly chopped
4 clove garlic
for dressing, crushed
2 tbsp soy sauce
for dressing
2 tbsp lime juice
for dressing
1 tbsp fish sauce
for dressing
1 brown sugar
for dressing
Allergy Advice
Contains Fish
Contains Gluten
Contains Shellfish
Contains Soy
Equipment
- 1 food processor
- 1 barbecue or grill plate
- 1 bowl
- 1 large spoon
- 1 serving plate
Instructions
- Make dressing by blitzing all dressing ingredients (coriander, mint, chilli, garlic, soy sauce, lime juice, fish sauce, brown sugar) in a food processor.
- Heat a barbecue or grill plate over high heat. Toss seafood in a little oil.
- Cook calamari for a couple of minutes until just cooked through. Remove to a bowl.
- Cook prawns for 1-2 minutes each side. Add to bowl with calamari.
- Cook fish for 3-4 minutes each side, depending on thickness, until just cooked. Allow to cool slightly then flake carefully into chunks.
- Carefully fold dressing through the cooked seafood using a large spoon.
- Halve cherry tomatoes and dice cucumber. Add to the seafood and fold through.
- Spoon salad out onto a serving plate and garnish with extra herbs, sliced chilli and lime wedges.
Notes
Tip
Choose a firm white fish, e.g. Blue-eye Trevalla.
Variation
Choose seafood according to your taste. Mussels, scallops and even lobster would be great.
Variation
Feeding a crowd? Buy extra seafood and simply double the quantities in the dressing.
Variation
The long red chilli makes this mildly spiced. If you like your Thai salads hot, add a couple of bird’s eye chillis instead.
