Watermelon goes well with fish, especially in a fresh, crunchy salad like this, paired with cabbage and cucumber. 






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  • 1 whole reef fish (approx. 500 g-600 g), cleaned
  • 3 tbsp olive oil
  • 150 g watermelon, chopped into 1cm cubes
  • ¼ of a white cabbage, finely shredded
  • 1 Lebanese cucumber, seed removed and chopped into 1cm cubes
  • 1 small handful of Thai basil
  • Zest and juice of 1 lime
  • 1 tsp fish sauce
  • 1 chilli, finely sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat a chargrill pan or barbecue over a high heat. Score the fish, brush with 1 tbsp olive oil and season with salt. Grill the fish for 4-5 minutes on each side, or until cooked.

2. Meanwhile, combine the watermelon, cabbage, cucumber and Thai basil. Add the lime, fish sauce, chilli and the remaining olive oil and combine gently.

3. Place the fish on the platter and scatter salad over the top.