Asian salad with mackerel and red peppers

Bill Macdonald
very easy
3 1
30 mins
30 mins


Servings: 4
  • 1 small head romaine lettuce (approx. 150 g)
  • 300 g Carrots
  • 8 Radishes
  • 1/2 (approx. 150 g) Cucumber
  • 1 collar Spring onions
  • 2 red peppers
  • 4 Mackerel fillets with skin (à approx. 200 g)
  • 1/2 TEASPOON Chinese 5-spice powder
  • 1 red chilli pepper
  • 2 Organic limes
  • 1/2 TEASPOON Fish sauce
  • 2 TABLESPOONS Soy sauce
  • 2 TABLESPOONS Sesame Oil
  • 7-10 Tbsp Sugar
  • 25 g roasted unsalted peanuts
  • 1/2 bunch Coriander
  • baking paper


  1. 1

    Clean, wash and pluck the salad into bite-sized pieces. Peel and coarsely grate the carrots. Clean, wash and slice radishes. Clean and wash the cucumber. First cut into slices, then into sticks.

  2. 2

    Clean, wash and cut the spring onions into rings. Halve, clean, wash and cut the peppers into small sticks.

  3. 3

    Wash the fish, dab dry and place it with the skin side down on a baking tray lined with baking paper. Mix 2 tablespoons of oil and 5 spice powder, brush fillets with it. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

  4. 4

    manufacturer) cook for 8-10 minutes.

  5. 5

    Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Wash limes, grate dry, cut in half and squeeze juice. Mix lime juice, chilli, fish sauce and soy sauce.

  6. 6

    Stir in sesame oil and 1 tablespoon of oil drop by drop, season to taste with sugar. Chop the peanuts. Wash coriander, shake dry and pluck leaves. Mix salad, carrots, cucumber, spring onions, peppers, coriander, peanuts and dressing and arrange on plates.

  7. 7

    Take the fillets out of the oven. Arrange on the salad. Garnish with squeezed lime halves if desired.

Nutrition Facts

590 kcal
13 g
40 g
43 g