Squid-Ink-Battered Halibut/Thai Green Emulsion

Name: Squid-Ink-Battered Halibut/Thai Green Emulsion
Yield: Serves Four
Ingredients: sea salt & black pepper; 2 tsp Dijon mustard, or 1 tsp English mustard powder; 1 tbsp lemon juice; 1 tbsp white wine vinegar; 1 egg; 400 ml sunflower oil; 15 g galangal; 1 green chilli, finely sliced; 1 tbsp fresh ginger, grated; 4 sticks lemongrass, crushed, chopped; zest of 1 lemon; 4 Kaffir lime leaves; 6 tbsp fresh mint leaves; 6 tbsp fresh coriander; 4 fillets of halibut, about 150 g each; 25 g squid ink; 175 g gluten-free self-raising flour; 1 litre vegetable oil, for frying; 75 g seasoned plain flour; 400 ml sparkling water

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Emulsion

6 tbsp fresh coriander
6 tbsp fresh mint leaves
4

Method

To make the emulsion

Bring a pan of water to the boil, drop in the coriander and mint leaves, blanch for 2 minutes and immediately refresh under cold running water. Drain thoroughly and pat dry on kitchen paper.

Place the Kaffir leaves, lemon zest, lemongrass, grated ginger, chilli, galangal and 100