Jason Robert’s Thai Fish Salad

Serves 2   |   Prep Time: 15 mins  |   Cook Time: 10 mins

This light and fresh Thai Fish salad has a beautiful balance of sweetness, tangyness and saltiness. Add extra chilli if you’re feeling brave. Special thanks to our mate Chef Jason Roberts.


1 tablespoon Olive Oil
200g barramundi fillets, bones removed
3 medium french shallots, peeled and finely sliced
2 large red chillies, seeds removed and finely sliced lengthways
10 baby cucumbers, halved
1/2 small bunch basil leaves
1/2 small bunch mint leaves
1/2 small bunch coriander
1/4 cup crisp fried shallots
G-Fresh Pink Himalayan Sea Salt
G-Fresh Pepper

For Nam Jim sauce:
1 small red chilli, finely chopped
1 clove garlic
2 tablespoon palm sugar or brown sugar
2 limes
3 tablespoons fish sauce


  1. Heat olive oil in a medium frying pan over medium heat. Season barramundi with G-Fresh salt and pepper and add to frying pan, skin side down. Cook for 2-3 minutes or until golden. Flip fish and cook for a further 2-3 minutes.
  2. Meanwhile to make the Nam Jim, add garlic and 1/4 teaspoon G-Fresh salt to a mortar and pestle. Grind.
  3. Add small red chilli and palm sugar and pound into a paste. Stir in fish sauce and lime juice. Taste and add fish sauce or lime juice as required to balance out the sweet, sour and salty flavours.
  4. In a large bowl, add cucumbers, french shallots, basil, mint, coriander and  2 large red chilli.
  5. Add nam jim sauce, crispy shallots and chopped fish. Toss to fully coat and serve immediately.