Goodman Fielder Food Services - Cumin & Yoghurt Battered Whiting

Main Course

Serves: 4

Ingredient	Preparation & Service
600g fresh sand whiting fillets 150ml soda water 25g self raising flour 40g corn flour 5g ground cumin 5g ground coriander 3g turmeric 10g cornflour (for coating the whiting) Crisco Sunola Oil for deep frying 1 Continental cucumber 1/2 packet Vietnamese mint 1/2 packet Thai Basil 5g red chilli 50g beanshoots 40g green pawpaw 5g white & black sesame seeds 20ml light soy sauce 10ml fish sauce 2 limes 30g ginger	Method - Remove the pin bone from the whiting. To make the batter, add the cumin, coriander and turmeric to the self raising and corn flours and combine with the soda water. Peel the cucumber with a vegetable peeler to create long thin strips. Julienne the green pawpaw. Mix the cucumber and pawpaw together and add the washed and picked mint, basil and beanshoots. Combine the fish sauce and soy sauce and mix through the salad. Coat the whiting in cornflour and dip into the batter. Deep fry the whiting in a moderate fryer with the Crisco Sunola Oil. Halve the limes and char grill. Thinly slice the ginger and fry in the oil. To Assemble - Arrange the whiting on top of the salad, place a chargrilled lime half on the plate. Garnish with deep fried ginger.

Ingredient

Preparation & Service

Method - Remove the pin bone from the whiting. To make the batter, add the cumin, coriander and turmeric to the self raising and corn flours and combine with the soda water. Peel the cucumber with a vegetable peeler to create long thin strips. Julienne the green pawpaw. Mix the cucumber and pawpaw together and add the washed and picked mint, basil and beanshoots. Combine the fish sauce and soy sauce and mix through the salad. Coat the whiting in cornflour and dip into the batter. Deep fry the whiting in a moderate fryer with the Crisco Sunola Oil. Halve the limes and char grill. Thinly slice the ginger and fry in the oil.
To Assemble - Arrange the whiting on top of the salad, place a chargrilled lime half on the plate. Garnish with deep fried ginger.

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