Peanut Crusted Dutch Yellowtail Salad with Green Nuoc Cham

Chef Suze Morrison

As the days lengthen and dining eases into balmy, al fresco evenings, nothing sates the soul like a wholesome salad. Ticking all the boxes for texture, umami and spice, @DutchYellowtail is the perfect decadent foil to these punchy flavours. Tender, sweet, and sustainably raised fish, encased in a crisp peanut crumb, doused in a kick of chilli and lime. Perfect for a dinner with friends. #DutchYellowtail #TheFutureOfFish #AFishLikeNoOther

Serves 4


  • 450g Dutch Yellowtail fillets, cut into strips

  • 1 tbsp Plain Flour

  • 1 tsp Asian Stock Powder

  • 100g Panko Breadcrumbs

  • 40g Roasted Peanuts, finely chopped

  • 2 Eggs, beaten

  • 1 Small Green Mango, shredded4 Mini Cucumbers, finely chopped

  • ¼ Red Cabbage, finely shredded

  • 2 Banana Shallots, finely sliced

  • Handful Fresh Mint, Vietnamese Coriander, Cress & Coriander

  • Nuoc Cham Dressing
  • 30ml Groundnut Oil

  • 60ml Fish Sauce

  • 2 tbsp Lime Juice

  • 2 tbsp Rice Vinegar

  • 1 tbsp Light Muscovado Sugar

  • 1 Stem Lemongrass, tough leaves removed, inner core finely chopped

  • 3 Thai Green Chilies, deseeded, finely chopped

  • 1 Garlic Clove, crushed


  • Begin with the dressing. Whisk all ingredients together and set aside at ambient temperature for the flavours to mature.
  • Preheat oven to 180°C. Mix the plain flour with the stock powder until homogenous. Mix the chopped peanuts with the breadcrumbs and set aside.
  • Dust the Dutch Yellowtail fillets with the seasoned flour and dip into the egg, followed by the breadcrumbs. Once all are coated, double pane by immersing back in the egg, then breadcrumbs for a thicker, more textured coating.
  • Lay the fish on a lined baking sheet and bake for 7 minutes, turn over the fillets and cook 8 minutes more.
  • Meanwhile, add 1 tbsp of the nuoc cham dressing to a large serving bowl and use to coat the base and sides. Combine the remaining salad ingredients with a further 1 tbsp dressing and tumble into the bowl.
  • Once the fish is cooked, place on top of the salad and serve with the extra dressing on the side for drizzling.
  • This can also be plated individually. Mix the salad vegetables with a small amount of dressing and place in the centre of a plate. Top with 3 fish fillets and garnish with the fresh herbs. Serve with a small jug of dressing on the s