Pan fried fish with spicy green salad and sweet and sour dressing

Bill Granger combines crispy skinned fresh cod with aromatic herbs, Asian dressing and some punchy red chilli for a light and satisfying supper dish
By Bill Granger
Pan fried fish with spicy green salad and sweet and sour dressing
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the dressing

  • 2 tbsp soft brown sugar
  • 2 tbsp granulated sugar
  • 2 large fresh red chilli, seeds removed, finely sliced on the diagonal
  • 2 tbsp fish sauce
  • 2 tbsp lime juice

For the fish

  • 4 firm white fish fillets such as MSC certified cod
  • 60 ml olive oil

For the salad

  • 15 g coriander leaves
  • 12 leaves mint
  • 4 small shallots, finely sliced
  • 20 mangetout, blanched and finely sliced
  • 2 fresh kaffir lime leaves, finely sliced
  • 4 lime wedges, to serve


1. For the dressing: stir the sugars and 2 tablespoons of water in a small saucepan over a low heat until the sugars have dissolved. Add the chilli strips and lime juice, then continue to cook over a medium heat until lightly golden. Remove from the heat, add the fish sauce and stir to combine.

2. For the fish: drizzle some olive oil over the fillets, then sprinkle with a little salt and black pepper. Heat the oil in a large non-stick frying pan over a high heat until hot. Add the fish skin-side down and cook for 2 minutes on each side, or until the fish is cooked, turning just once.

3. For the salad: Toss the coriander and mint leaves, shallots, snow peas and kaffir lime leaves together in a bowl.

4. Serve the fish topped with the green salad. Pour sweet and sour dressing over the top and serve with lime wedges.

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