Dine on crispy fried Noosa Grouper

Image source: IN Noosa Magazine

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

75ml water

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.

About the Author /


Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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