Scented Fish Salad – Fish cookery classes


Scented Fish Salad

This dish is made on our fish cookery classes – an amazing dish and aromatic flavours that just explode in the mouth. This is recipe should if definately appear on your menu for a dinner party and is a must have if your taste buds need a treat.

Don’t be put off this recipe by the ingredients list; the chances are you have a number of these ingredients in your pantry or fridge

Serves 4


350gms red mullet, sea bream or snapper

2 gem lettuces

1 mango, peeled and sliced

½ red pepper, thinly sliced

8 cherry tomatoes cut in half lengthwise

½ small cucumber, cut into wedges

3 spring onions, sliced diagonally

Fish Marinade:

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground fennel

1 tsp sugar

½ tsp green or red chilli

1 tsp garlic

2 tbsp vegetable oil

¼ tsp salt


2 tbsp creamed coconut (use the creamed coconut tablet and let it down with a tbsp of hot water)

1.5 tbsp boiling water

2 tbsp vegetable oil

Juice and zest of a lime

1 red chilli, chopped

1 tsp sugar

Handful coriander, chopped

Mint Leaves

Cooking Instructions:

1) Cut fish into strips.

2) Mix marinade ingredients in a bowl and add fish. Set aside and leave to marinate in a cool place for 20 minutes.

3) Put all the dressing ingredients in a jar and shake well.

4) Wash and dry lettuce leaves. Arrange in a bowl with mango, tomato, cucumber, red pepper and spring onions.

5) Add dressing and toss well.

6) Heat a non stick frying pan and add fish. Cook gently turning once.

7) Add fish to salad and serve immediately.

8) Garnish with mint leaves and enjoy!

Recipe by Kumud Gandhi – Founder of The Cooking Academy

If you would like to attend fishing cooking classes please contact Sonia Basra on 01923 778880


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