Dine on crispy fried Noosa Grouper
Enjoy a taste of sustainable farming with Matt Golinski’s recipe for crispy fried Noosa Grouper with coconut yoghurt and tumeric honey dressing
600gm Grouper fillets, cut into thin strips
500gm green papaya, shredded
300gm cherry tomatoes, halved
100gm roasted peanuts, roughly chopped
1 cup coriander leaves
150gm green beans, finely sliced
2 kaffir lime leaves, finely julienned
1 red chilli, finely sliced
50ml lime juice
50gm Hum Honey turmeric-infused honey
75ml fish sauce
150gm Coyo natural coconut yoghurt
100gm tapioca flour
500ml vegetable oil for frying
Mix together the papaya, cherry tomatoes, peanuts, coriander, green beans, kaffir lime and chilli.
Whisk together the lime juice, honey and fish sauce.
Mix together ¾ of the tapioca flour and water.
Heat the oil to 180°C in a wok.
Toss the fish in the remaining flour and dip into the batter.
Drop pieces into the hot oil a little at a time and fry until crispy.
Mix together the crispy fish pieces, salad and dressing and divide between four plates.
Spoon the coconut yoghurt on and around each of the salads and serve immediately.