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Photo of Thai mixed seafood with pineapple salad by WW

Thai mixed seafood with pineapple salad

Total Time
45 min
35 min
10 min
Pineapple in this dish adds the perfect amount of sweetness to a Thai inspired seafood salad.


Lime juice

2 tbs

Fish sauce

2 tbs

Brown sugar

3 tsp

Calamari or squid, raw

200 g, (calamari hoods)

Raw peeled prawns

12 small, peeled, tails intact

Skinless salmon

200 g, cut into 4cm pieces

Skinless white fish, raw

200 g, cut into 4cm pieces


5 clove(s), crushed

Fresh lemongrass

1 piece(s), stick, finely chopped

Kaffir lime leaves

3 individual, finely shredded

Fresh red chilli

1 whole, finely chopped

Sunflower oil

1 tbs, or canola oil


2 cup(s), (1/2 whole), thinly sliced

Red onion

¼ medium, thinly sliced

Fresh mint

2 tbs, leaves torn

Fresh coriander

¼ cup(s), leaves


  1. Combine juice, fish sauce and sugar in a large bowl.
  2. Cut squid hoods in half lengthways. Score the inside flesh in a crisscross pattern. Cut into 5cm pieces. Add squid, prawns, salmon, white fish, garlic, lemongrass, lime leaf and chilli to juice mixture and toss to coat.
  3. Preheat a barbecue flat plate over high heat. Drizzle with oil. Cook seafood mixture, turning, for 5–7 minutes or until just cooked through.
  4. Meanwhile, combine pineapple, onion and mint in a medium bowl. Sprinkle seafood with coriander and serve with pineapple salad.


SERVING SUGGESTION: Steamed snow peas, plus jasmine rice. TIPS: You can also cook this recipe in a large non-stick frying pan or wok. You can use any firm white fish fillets, such as ling, blue-eye trevalla, snapper or flathead.