Asian salad with crispy fish is the kind of dinner that looks impressive but comes together without a lot of stress. It is a big, crunchy, flavor-packed bowl that hits every note: fresh veggies, golden fish, toasted ramen crunchies, and a tangy homemade dressing. I make this when I want something that feels special on a weeknight without standing over the stove all evening.
The first time I threw this together, my family went quiet at the dinner table, and that is always a good sign. There is something about the mix of textures here that just works. Crisp napa cabbage, golden breaded fish, buttery toasted almonds, and that sweet-tangy dressing all come together into something really satisfying. This Asian salad with crispy fish is now a regular in our dinner rotation, and once you try it, you will understand why.
Table of Contents
Ingredients for Crunchy Asian Cabbage Salad with Crispy Fish
I always keep most of these ingredients on hand, which makes this recipe so easy to pull off. Here is everything you need to get started:
For the Dressing:
- 1/4 cup apple cider vinegar
- 3/4 cup olive oil
- 1/2 cup white sugar
- 2 tablespoons soy sauce
- 1 teaspoon minced ginger (optional — I recommend adding it for a brighter flavor)
For the Crunchies:
- 1/3 cup butter
- 2 (3-oz) packages ramen noodles, broken into small pieces (not crushed into powder)
- 1 cup sliced almonds — my go-to for the best crunch and nutty flavor
- 2 tablespoons sesame seeds
For the Salad:
- 1 head napa cabbage, shredded (napa cabbage holds up better than green cabbage)
- 1 small bunch cilantro, chopped
- 1 small bunch green onions, chopped
- 1 to 2 jalapenos, seeded and sliced into strips
- 1 small cucumber, sliced
- 1/2 cup frozen peas, thawed
For the Fish:
- 1 (19-oz) package Gorton’s Crunchy Breaded Fish Fillets, frozen (do not thaw before baking — straight from frozen gives the crispiest result)
Step-by-Step Instructions
The key to this recipe is working in the right order. Start with the dressing, then the crunchies, then the fish, so everything finishes at the same time.
Step 1: Preheat your oven to 350 degrees F. Pull the peas from the freezer and set them on the counter to thaw while you work.
Step 2: Make the dressing. In a small saucepan over high heat, stir together the apple cider vinegar, olive oil, sugar, and soy sauce. Bring it to a boil, stir until the sugar fully dissolves, then take it off the heat. Stir in the ginger if using. Set it aside to cool — it will thicken slightly as it sits.
Step 3: Make the crunchies. Place butter directly on a sheet pan and slide it into the oven for a couple of minutes until melted. Add the broken ramen pieces, sliced almonds, and sesame seeds. Toss everything to coat in the butter. Bake for 10 to 12 minutes, stirring once halfway through, until golden and fragrant. Watch them carefully — they go from golden to burnt quickly.
Step 4: Remove the crunchies from the pan and set aside. Increase oven temperature to 400 degrees F. Place frozen fish fillets in a single layer on the same pan. Bake for 12 minutes, flip each fillet, then bake another 10 to 12 minutes until golden and cooked through.
Step 5: While the fish bakes, prep your salad. Shred the cabbage into thin strips, chop the cilantro, green onions, jalapenos, and cucumber. Combine everything in a large bowl with the thawed peas.
Step 6: Toss the crunchies into the salad and drizzle with dressing. Start with half the dressing and add more to taste — you may not need it all. Top each plate with one or two fish fillets and serve right away.
What to Serve with Asian Salad with Crispy Fish
This bowl is already a full meal, but a few simple sides round it out nicely depending on your mood.
Steamed Jasmine Rice or Cilantro Lime Rice: Mild, fluffy rice soaks up the tangy dressing and gives the meal a little more substance — great if you have hungry kids at the table.
Miso Soup or Wonton Soup: A warm, salty broth alongside this crunchy salad creates a satisfying contrast of hot and cold, light and hearty.
Spring Rolls or Thai Peanut Lettuce Wraps: These add another layer of Asian-inspired flavor and make this feel like a full restaurant-style spread at home.
Spicy Salmon Bowl or Honey Glazed Salmon Bowl: If you want to double up on the seafood theme for a bigger spread, either of these pairs beautifully with the flavors in this salad.
Broccoli and Mushroom Stir Fry: A quick, veggie-forward side that takes almost no effort and fits naturally with the Asian-inspired flavors here.
Sliced Mango or Mandarin Oranges: A little fresh fruit on the side adds natural sweetness that balances the savory dressing and crispy fish.
Storage and Serving Tips
Store the salad, dressing, and crunchies separately in the fridge or at room temperature. The dressed salad gets soggy quickly, so if you expect leftovers, let everyone add their own dressing and crunchies at the table.
The dressing keeps well in a jar in the fridge for up to one week. Give it a good shake before using the oil and vinegar will separate as it sits. The crunchies stay crispy at room temperature in an airtight container for two to three days.
Reheat the fish fillets in the oven or air fryer at 375 degrees F for about 8 minutes rather than the microwave this brings back the crunch rather than making them soggy. Assemble fresh salad for each serving to keep every bowl as good as the first.
Frequently Asked Questions
Can I use a different type of fish?
Yes. Any frozen breaded fish fillet works here. Gorton’s is my go-to because the coating stays crispy, but other brands or even homemade breaded fillets will give you a great result. Just follow the package directions for baking time if they differ.
Can I make this ahead of time?
You can prep every component ahead — make the dressing, toast the crunchies, and chop the salad vegetables — then store them separately. Keep the dressing in a jar in the fridge, the crunchies in an airtight container at room temperature, and the salad vegetables in the fridge. Assemble everything right before serving so nothing gets soggy.
What can I use instead of ramen noodles?
Chow mein noodles or broken rice noodles work well and give a similar crunch. You can also use extra sliced almonds or sunflower seeds if you want to skip the noodles entirely.
Crunchy Asian Cabbage Salad with Crispy Fish
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F. Remove peas from the freezer and set aside to thaw.
- In a small saucepan over high heat, stir together the apple cider vinegar, olive oil, sugar, and soy sauce. Bring to a boil and stir until sugar fully dissolves. Remove from heat, add ginger if using, and set aside to cool.
- Place butter on a sheet pan and slide into the oven for 2 minutes until melted. Add broken ramen pieces, sliced almonds, and sesame seeds. Toss to coat in butter. Bake for 10 to 12 minutes, stirring once, until golden and crispy. Remove from pan and set aside.
- Increase oven temperature to 400 degrees F. Place frozen fish fillets in a single layer on the sheet pan. Bake for 12 minutes, flip each fillet, then bake another 10 to 12 minutes until golden and cooked through.
- While fish bakes, shred the cabbage and chop the cilantro, green onions, jalapenos, and cucumber. Combine in a large bowl with the thawed peas.
- Toss the crunchies into the salad and drizzle with dressing to taste. Top each plate with one to two fish fillets. If expecting leftovers, serve dressing and crunchies on the side so they stay crispy.
