recipe of ultimate Vietnamese-style warm fish salad

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vietnamese-style warm fish salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vietnamese-style warm fish salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vietnamese-style warm fish salad is something that I’ve loved my entire life.

Table of Contents


  • 1 large jar Vietnamese dipping sauce (Sakims brand)
  • 2 tablespoons peanut oil or light olive oil
  • 600g thick white fish fillets or cutlets (like ling or blue eye/trevalla), cut into 3cm pieces
  • 1 red coral lettuce, leaves separated, well-washed, dried, torn into pieces
  • 1 Lebanese cucumber, thinly sliced diagonally
  • 100g bean sprouts
  • 1 small red capsicum, quartered, deseeded, thinly sliced
  • 150g oyster mushrooms, large ones halved
  • 1/4 cup fresh coriander leaves


  • Step 1
    Combine 2 tablespoons of the dipping sauce with 1 tablespoon of the oil and set aside to use as a dressing for the salad.
  • Step 2
    Place the fish in a large glass or ceramic dish and pour the remaining dipping sauce over. Cover and place in fridge for 15 minutes to marinate.
  • Step 3
    Combine the lettuce, cucumber, bean sprouts, capsicum and the reserved dipping sauce dressing in a large bowl and toss well to combine. Arrange the salad on a platter or on individual plates.
  • Step 4
    Heat the remaining oil in a large frying pan over medium heat and cook the mushrooms for 2-3 minutes or until just softened. Remove from the pan, cover and keep warm.
  • Step 5
    Drain the fish and reserve the marinade. Cook the fish in the frying pan, turning once, for 5-6 minutes or until lightly browned and the fish flakes when tested with a fork. Add the reserved marinade and boil for 1 minute. Remove from the heat.
  • Step 6
    Arrange the mushrooms and fish over the salad and drizzle with the pan juices. Sprinkle with the coriander leaves and serve immediately.

So that’s going to wrap it up for this exceptional food Vietnamese-style warm fish salad recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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