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Fish and Thai Apple Salad

Thailand changed stuff up. I would never usually go out on a limb with Thai food. Something about South East Asian cuisine is so situated, so already perfect, that I'm scared of screwing it up. But I went out and tried it. It was delicious. So now, I'm passing it forward. Here it goes.

Ingredients (for 4)

4 Fillets of Terakihi

3 Bunches of Baby Bok Choy, frilly leaves removed and torn into chunks and stalks finely chopped

1 Bunch of Fresh Coriander

3 Thai Chillies, finely diced

1 Bulb of garlic, peeled and minced

1 Tablespoon of Grated Ginger

3 Medium Carrots, juilienned

1 Apple, finely sliced into different shapes

1 Red Onion, finely sliced

White Sesame Seeds

Black Sesame Seeds

Fish Sauce

Sesame Oil



Soy Sauce (optional)


This is pretty much make a salad and fry the fish.

Firstly, we're going to take the garlic, ginger, chilli and chopped baby bok choy stalks and on a medium heat with a lug of sesame oil, fry until the baby bok choy stalks are soft and caramelising.

In a salad bowl, mix the frilly leaves in with the carrots, apple, red onion and coriander. Mix the fried ingredients in with the fresh ingredients.

In the frying pan, fry the fresh fillet until just done. Serve the salad on top of the fish, drizzle with fish sauce and sprinkle with sesame seeds. Add pepper and a lightly grind of salt. Soy sauce if you're wanting another layer of salt. Too much for me... But still de-li-cious!


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