Red Curry Ling Fritters With Mint & Pineapple Salsa

Ingredients

  • 1/4 cup plain flour
  • 1/4 cup milk
  • 1 bunch mint, finely shredded
  • 1/2 pineapple, finely diced
  • 2 tsp thai red curry paste
  • 1 lime, rind finely grated and juiced
  • 400g ling fillet
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp sea salt flakes
  • 2 kaffir lime leaves, finely shredded
View Method Red Curry Ling Fritters With Mint & Pineapple Salsa

Method

  1. Preheat oven to 160°C. Place a wire rack onto a baking tray.
  2. To make the salsa, combine pineapple, lime leaves, mint and lime juice in a bowl. Set aside.
  3. Cut ling into thin strips, then chop as finely as possible. Pat dry with paper towel. Whisk eggs and flour together in a bowl. Add milk, curry paste, lime rind and salt. Add the chopped fish and stir to combine.
  4. Heat the oil in a large frying pan over medium-high heat. Spoon 2 heaped tablespoons of fritter mixture into the pan for one fritter. Cook fritters in batches, making sure not to crowd the pan, for 3 minutes each side or until crisp and golden. Serve with salsa.
View Ingredients Red Curry Ling Fritters With Mint & Pineapple Salsa
View Method Red Curry Ling Fritters With Mint & Pineapple Salsa
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