Pan Seared Fish and Spicy Pumpkin Salad
Pan Seared Fish and Spicy Pumpkin Salad
Try this quick and easy seafood recipe by Ili Sulaiman from By The Sea With Ili.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • Grilled Fish:
  • 500 grams Sea bass fish fillet
  • 1 tablespoon Olive oil
  • Salt
  • Pepper
  • Spicy Pumpkin salad:
  • 2 sticks Lemongrass
  • 400 grams Pumpkin
  • ½ Carrot
  • ½ White radish
  • 1 Wedge Cabbage
  • 1 Red onion
  • 6 tablespoons Lime juice
  • 2 tablespoons Fish sauce
  • ¼ cup dried Shrimps
  • 2 tablespoons Brown sugar
  • 2 Bird's eye chilli
  • ½ cup roasted Peanuts
  • ½ teaspoon toasted Shrimp paste
  • ½ cup fresh Mint leaves
  • ½ cup Coriander leaves
  1. Cut the fish fillet into bite-size cubes. Season it with salt and pepper. Toss it to coat it thoroughly
  2. In a non-stick pan, pour in 1 tablespoon olive oil. Place fish cubes, skin side down in the pan and cook it on medium high heat. Once the fish cubes are thoroughly cooked, place it on a kitchen towel to drain out excess oil
  3. Julienne pumpkin, white radish, carrot and cabbage into thin strips. Slice up lemongrass and red onion
  4. Use a pestle and mortar to pound garlic and bird's eye chilli until it turn into almost pulp. Add in dried shrimps and shrimp paste, continue to pound for 30 seconds. Add in brown sugar and fish sauce, mix it together and pound for 4-5 minutes. Add in all the vegetables, lightly pound and mix it thoroughly. Add in toasted peanuts and mix it well
  1. Chef’s tip:
  2. For serving, place the salad on a Chinese soup spoon. Place fish cube on top and garnish with mint leave or coriander leaf. Ensure there is all the ingredients and elements of the dish on the spoon (a peanut, dried shrimp, vegetables and a nice piece of fish)

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