» Seafood Recipes » Chili Fish Salad

Chili Fish Salad

(Serves 2)

Ingredients

• 2 Serves of white fish fillets (Females: 2 x 4 Oz, Males 2 x 7 Oz)
• 2 Cups of arugula
• 10 Cherry tomatoes, halved
• ½ Medium avocado, cut into thin slices
• 1 Stalk shallots, finely chopped
• 4 Medium mushrooms, finely sliced
• 10 Basil leaves, torn
• 1 Tablespoon fish sauce
• 1 Tablespoon of low salt soy sauce
• 1½ Teaspoons of chili paste
• 1 Lime, juiced
• Salt and pepper to taste
• 1 Tablespoon of olive oil
• Olive oil cooking spray

Method

1. In a medium bowl, combine the fish sauce, soy sauce and 1 teaspoon of chili. Add the fish and combine well, cover and place in the fridge to marinade for 30 minutes.
2. Once the fish has finished marinading, spray a medium pan with the oil cooking spray and place it on medium heat, add fish and mushrooms and stir-fry for about 6-7 minutes.
3. While the fish is cooking, prepare the salad dressing by combining lime juice, olive oil, ½ teaspoon of chili, salt and pepper.
4. Once the fish has finished cooking, prepare salad. In a salad bowl add the arugula, cherry tomatoes, shallots and avocado. Top with fish and mushrooms.
5. Drizzle the salad dressing on top, toss and serve.