Squid-Ink-Battered Halibut/Thai Green Emulsion

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Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
Hook Line Sinker: A seafood cookbook

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