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Thai curried fish with an Asian salad


  • To make the sauce, put the coconut cream with 25 ml oil and the curry paste in a wok (or large non-stick pan) and simmer until the mixture begins to split, continually stirring.
  • Then add the coconut milk, ginger, 2 tbsp fish sauce, 1 tbsp palm sugar and ¼ cup water. Turn the heat down a bit and simmer for about 5 mins. Taste for seasoning.
  • To make the salad dressing, whisk the garlic and chillies with 2 tbsp fish sauce, the rice wine vinegar, 2 tbsp oil, the remaining palm sugar and lime juice. Taste for seasoning.
  • Put the wonga bok, snowpeas, coriander, snowpea sprouts, bean shoots, spring onions and sliced long chilli in a large bowl and toss with the dressing to taste. Set aside.
  • Then cook the fish on a lightly oiled, preheated ridged grill (or BBQ).
  • Serve the fish on a bed of the salad with the curry sauce spooned on top.


  • ½ cup coconut cream
  • vegetable oil
  • 2 heaped tbsp Thai green curry paste
  • 1½ cups coconut milk
  • 1 tbsp grated fresh ginger
  • 4 tbsp Asian fish sauce
  • 2 tbsp shaved palm sugar (or soft brown sugar)
  • 2 garlic cloves, finely chopped
  • 2 small red chillies, finely chopped
  • 1 tbsp Chinese rice wine vinegar
  • juice of 1½-2 limes
  • ¼ wonga bok (Chinese white cabbage), very finely shredded
  • 6 snowpeas, very finely shredded
  • a handful of fresh coriander leaves
  • a small handful of snowpea sprouts, halved
  • a small handful of bean shoots
  • 2-3 spring (green) onions, shredded
  • 1 long red chilli, julienned
  • olive oil spray
  • 4 x 180 gm fish fillets

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
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm