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Asian crocodile with a snowpea & herb salad


  • Whisk together the fish sauce, rice wine vinegar, garlic, lime juice, a little ground pepper, the sugar, 2 tbsp vegie oil and the chillies in a large bowl until well combined. Taste for seasoning.
  • Add the sliced crocodile meat and toss until well coated. Cover with clingwrap and refrigerate for about 15-30 mins.
  • Then heat a little oil in a wok (or heavy-bottomed non-stick pan) and stirfry the onion for about 2 mins over a high heat.
  • Add the crocodile meat and briefly toss. Then add the strained marinade with the snowpeas, and toss well.
  • Turn off the heat, add the coriander and mint, and gently toss to wilt.
  • Serve with steamed rice on the side and plenty of the sauce on top.


  • 2 tbsp Asian fish sauce
  • 1 tbsp rice wine vinegar
  • 2 large garlic cloves, crushed
  • juice of 1-2 limes
  • freshly ground pepper
  • 1 heaped tspn shaved palm (or soft brown) sugar
  • vegetable oil
  • 2-3 small red chillies, seeded & finely sliced
  • 600-700 gm crocodile tail fillet, sliced
  • 1 small red onion (or 2 red shallots), finely sliced
  • 8-10 snowpeas, shredded
  • 1 handful fresh coriander sprigs
  • 1 handful fresh mint sprigs

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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