Spiced Fish Cutlet with Coconut Sauce & Cucumber Salad

Cook Time 25 minutes

Servings 2


2 cutlets Snapper, Barramundi or Mackerel
Vegetable oil (to shallow fry)

Spice Rub:
¼ tsp white pepper
¼ tsp turmeric
1 tsp cumin
1 tsp coriander

1 tbsp vegetable oil
2 red shallots, sliced
2 garlic cloves, chopped
1 knob ginger, grated
1 kaffir lime leaf
15g palm sugar
1 tsp tamarind puree
1 tbsp black vinegar
1 tbsp soya sauce
270 ml coconut milk
Water to thin the sauce

1 Lebanese cucumber, sliced
¼ cup Vietnamese mint
¼ cup Thai basil
¼ cup coriander
1 red chilli, sliced
1 lime, juiced
1 spring onion, chopped

Fried shallots, as garnish
Steamed rice


Toss the fish through the spices and keep aside until ready to cook.

To make the sauce, add all of the ingredients in a small pot, stir and simmer for 5-10 minutes.

While the sauce is simmering, prepare the salad in a separate bowl.

In a hot pan with vegetable oil, shallow fry on both sides for a few minutes until cooked through, then  place on a paper towel to soak up any excess oil.

Plate up on a bed of salad, sauce in a small bowl and serve with steamed rice garnished with fried crispy shallots.


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