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Grilled fish with Thai spicy apple salad


  • To make the Nam Jim (dressing), pound the coriander roots with the garlic and salt using a mortar and pestle (or in a food processor) until just combined. Then add the chillies and lightly crush, before adding the sugar, 2-3 tbsp lime juice and the fish sauce. Mix well to dissolve the sugar and then pound in 2 tbsp coriander. Taste for seasoning and set aside.
  • Cook the fish, skin side down first, on a lightly oiled grill (or BBQ), sprinkling with lime juice as you do so.
  • At the same time, grill 2 limes cut in half, flesh side down. 
  • Toss the apples, shallots and spring onions and the remaining coriander, mint leaves and cashews with the dressing to taste. 
  • Mound the salad on individual plates, top with the fish and serve with caramelised lime halves on the side.


  • 2 coriander roots, cleaned well & finely sliced
  • 2 garlic cloves, finely sliced
  • 1-2 tspn sea salt flakes
  • 4-6 small green chillies, chopped
  • 1 tbsp shaved palm (or soft brown) sugar
  • 4 limes
  • 1-2 splashes Asian fish sauce
  • 4 tbsp coriander leaves
  • 4 x 180 gm fish steaks
  • olive oil spray
  • 3-4 jujubes or podzas, skin on, finely sliced (or Fuji apples)
  • 6 shallots, sliced lengthways
  • 3 spring (green) onions, shredded
  • 2 tbsp mint leaves
  • ½ cup raw cashews, toasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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