Try this seafood recipe by Christine Manfield!


  • Curry Dressing

  • 40ml lime juice

  • 25ml coconut vinegar

  • 25ml fish sauce

  • 25ml sugar syrup

  • 1 garlic clove, minced

  • 1 tsp ground ginger

  • 2 tsp mild curry powder

  • 2 tsp chilli jam (or chilli sambal)

  • ½ tsp black pepper, freshly ground

  • 1 tsp sesame oil

  • 175ml sunflower oil

  • Fish Salad

  • 1 tsp ground turmeric

  • 1 tsp sea salt

  • ½ tsp freshly ground black pepper

  • vegetable oil

  • 300g salmon or ocean trout fillets, skinned and cut into 4 even-sized portions

  • 1 small cucumber, peeled and shaved into fine ribbons

  • 1 stick celery, finely sliced

  • ½ red onion, finely sliced

  • ½ avocado, diced

  • 8 green beans, sliced and blanched

  • 1 punnet coriander cress, snipped

  • 1 punnet celery cress, snipped

  • 1 tbsp shredded mint leaves

  • 40g watercress sprigs

  • ½ cup puffed rice

  • 4 tbsp curry leaves, deep fried


  • Curry Dressing:

  • 1.

    To make the curry dressing, put all ingredients in a bowl and mix with stick blender till emulsified.

  • 2.

    Taste and adjust seasoning and balance if necessary.

  • Fish Salad:

  • 1.

    Mix the turmeric, salt and pepper into the oil then rub over the fish to season.

  • 2.

    Lay fish on flat baking tray and cook under hot grill for 4-5 minutes, the fish should remain rosy in the centre.

  • 3.

    Remove from heat and allow to cool for few minutes while you prepare the salad.

  • 4.

    Mix the salad ingredients and puffed rice together in bowl, then flake the fish into small pieces and add to the salad.

  • 5.

    Add enough curry dressing to moisten and toss to combine.

  • To Serve:

  • 1.

    Arrange salad on plates, scatter a few fried curry leaves over the top and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 591kj
  • Fat Total 50g
  • Saturated Fat 6g
  • Protein 17g
  • Carbohydrate 20g
  • Sugar 3g
  • Sodium 666mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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