To finish, place some parsnip crisps on top of salad.


  • 600 g mixture of fish (a mix of squid, monkfish, salmon and prawns) or other firm fish
  • seasoned flour
  • salad leaves
  • 3 tblsp sweet chilli sauce
  • handful of fresh coriander
  • 1 spring onion (finely chopped)
  • ginger (thinly sliced)
  • rapeseed oil
  • lemon juice
  • 1 parsnip
  • sesame seeds


For the Parsnip Crisps:

  1. Slice parsnip with a potato peeler and deep fry the skins until crisp.
  2. Set aside to cool.

For the Fish:

  1. Heat some oil in the pan and add your fish mix.
  2. Cook for 2½-3 minutes.
  3. Add chilli sauce.
  4. Add spring onion, coriander and ginger.

For the Salad:

  1. Drizzle lemon juice and rapeseed oil over salad leaves.
  2. Add cooked fish and sprinkle with toasted sesame seeds.
  3. To finish, place parsnip crisps on top of salad.

Martin's Tip:

If sauce starts caramelising then add a drop of water.