Recipe Cuisine: Thai
Theme: 10 Iconic Asian Ingredients
Crispy Thai Green Curry Fish with Nori-Salted Chips & Coconut-Chilli-Lime Dip
By: Gishara Dias
Ingredients
- 2 medium–large basa fillets, patted dry
- 2 tbsp Valcom Thai Green Curry Paste
- ¾ cup rice flour
- ¼ cup cornflour
- ½ tsp baking powder
- Pinch of turmeric powder
- ¾–1 cup ice-cold sparkling water (as needed)
- 1 small garlic clove
- ¼ cup coriander leaves
- ¼ cup blanched spinach leaves
- ¼ cup Thai basil leaves
- 3 kaffir lime leaves, very finely sliced (plus extra for garnish)
- Zest of ½ lime
- Thick-cut frozen chips
- 1 sheet nori, finely crushed
- ½ cup coconut cream
- 1 tsp coconut milk
- 1 tsp honey
- 1tsp lime juice
- Hot sriracha, to taste
- 1 small red chilli, finely sliced
- Oil, for deep frying
- Salt to taste
Product used in recipe
- VALCOM - CURRY PASTE GREEN
Method
- For the Nori-Salted Chips Lightly toast the crushed nori in a dry pan, transfer to a mortar and pestle and with some salt, grind till finely combined. Fry or Air fry chips until golden and crisp. Season immediately with the nori-salt. Set aside.
- For the Coconut-Chilli-Lime Dip Whisk coconut cream, coconut milk, honey, hot sriracha, lime juice, salt and a pinch of finely sliced kaffir lime leaves until smooth. Adjust seasoning if needed. Garnish with finely sliced red chilli.
- For the Crispy Thai Green Curry Fish Blend blanched spinach, Thai basil, coriander, lime zest, garlic and finely sliced kaffir lime leaves with 2–3 tbsp cold water until smooth and strain lightly for smooth batter. In a bowl, combine rice flour, cornflour and baking powder. Stir in the green herb strained-blend and 2 tbsp Valcom Thai Green Curry Paste. Gradually add sparkling water to form a thick but flowing batter. Season basa fillets with some salt, and lightly dust with flour and a pinch of turmeric. Dip fillets evenly into the batter and carefully lower into the hot oil. Drizzle a little extra batter over the top for added crisp texture. Fry at 175–180°C until crisp and vibrant green (about 5 minutes). Drain on a rack. Garnish with extra finely sliced kaffir lime leaves. Serve hot with the nori-salted chips and coconut-chilli-lime dip.
