Skip to the content
Discover Our Brands
Avofresh New Fresh Farms

As seen on the TV series called Farm to Fork created in partnership with Rabobank, aired on Channel 10.


  • 2 tbsp extra virgin olive oil
  • 400 g skinless snapper fillets (can also use flathead or barramundi)
  • 2/3 cup rice flour
  • sea salt to taste
  • 2 large eschalot, sliced (can use red onion if you can`t find)
  • 2 red cayenne chilli, sliced into thin strips
  • ½ bunch mint, leaves picked
  • ½ bunch coriander
  • ¼ cup roasted cashews, roughly chopped
  • baby gem lettuce leaves to serve



  1. Heat a frying pan over a medium-high heat.
  2. Season the fish with salt and dust the fish all over in the flour.
  3. Shake off any excess flour and cook the fish for 2 - 3 minutes each side, or until crispy on the outside and cooked through. 
  4. Remove the fish from the pan and allow to cool slightly for 3 minutes before roughly breaking into large flakes.
  5. Make the dressing by placing the brown sugar and fish sauce into a small mixing bowl and use the back of a spoon to dissolve the sugar. 
  6. Add in the lime juice, long chilli and birds eye chilli and mix well.
  7. Taste for balance and set aside.
  8. Place the eschalot, red chilli, mint and coriander, flaked fish and a few spoonfuls of the dressing into a large mixing bowl and gently toss to combine. 
  9. Place the mixture onto a serving platter.
  10. Place the remaining dressing into a small dipping bowl. Garnish the salad with crushed cashews and serve with crisp lettuce leaves, extra herbs and lime wedges on the side.
  11. Enjoy!

Contact Us

A diverse range of food solutions

We have the experience, passion and flexibility to create food solutions tailored to your needs. Get in touch today to see how we can help.

Back to top