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

Spiced Fish Cutlet with Coconut Sauce & Cucumber Salad


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.