Crispy skin Market fish with Vietnamese slaw with chilli citrus dressing

Serves 4 Chef: Paulie Hooton

600gm market fish, skin on

50gm butter diced

Lupi Extra Virgin Olive Oil

2 tbsp crispy shallots, to garnish

1 lemon, quartered

Vietnamese slaw

½ daikon, julienned

½ carrot, julienned

1 cup bean sprouts

¼ wong bok, sliced thin

½ cup coriander leaves, picked

¼ cup mint leaves, picked


½ cup pantai chilli paste

4 tbsp lemon juice

2 tbsp canola oil


  1. To prepare the fish, evenly portion into 4 portions, pat dry and check for any scales. Gently score the top of the skin with a very sharp knife to make little cuts.
  2. To make the Vietnamese slaw, mix together daikon, carrot, bean sprouts, wong bok and herbs.
  3. For the dressing, in a bowl combine chilli paste, lemon juice and canola oil, set aside until required.
  4. To cook the fish, heat up a large fry pan on a medium-high heat with a little olive oil, once hot place fish skin side down in the pan and cook skin side down without turning on a medium heat for 3-5 minutes. Turn once, baste with butter and remove from the heat.
  5. To serve, mix dressing through the slaw and place in the middle of the plate, serve fish on the side with remaining dressing, top with crispy shallots and garnish with lemon.

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