Pan-Seared Fish With Thai Cucumber Salad


For best results, make the cucumber salad part a day before or even the morning of and let it sit in the fridge for the flavors to combine. Any fish will work for this recipe. Sriracha sauce has quickly become popular lately and people use it in anything – so leave the bottle out for your guests to add more to their liking.


  • 4 servings
  • 4 6-ounce fish fillets, skin removed
  • 3 Tbls vegetable oil
  • 3 Tbls low-sodium soy sauce
  • 1 tsp Sriracha Sauce (or any Asian Chili Garlic Sauce)


Cucumber Salad
  • 3 cups cucumber; peeled, halved, seeded and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1 chile pepper – Serrano, Thai, jalapeno – seeded and minced
  • 1/3 cup fresh basil leaves, chopped
  • 1/3 cup fresh mint leaves, chopped
  • 1/2 tsp kosher salt
  • 1/4 cup lime juice
  • 1 teaspoon sugar
  • 1 Tbl vegetable oil
  • 1/4 cup dry roasted peanuts, chopped


  1. Combine cucumber salad ingredients in a medium bowl and toss gently. It’s best chilled for an hour or two, but in a pinch you can serve immediately. Heat oil in a large skillet over medium-high heat. Lightly brown fish on one side, flip over and cook for 2 minutes more. Combine soy sauce and Sriracha and pour over fish. Cook for two minutes more or until fish is just cooked. Mound cucumber salad on plates and arrange fish on top of salad.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook



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