Thai mixed seafood with pineapple salad
3
Points®
Total time: 45 min • Prep: 35 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Pineapple in this dish adds the perfect amount of sweetness to a Thai inspired seafood salad.
Ingredients
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
Garlic
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
Pineapple
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
Instructions
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.
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