Recipes

Serves: 6
Cuisine: Thai
Rating: Intermediate

Crispy Fish Fillets with Creamy Coconut Curry Slaw

6 fish fillets (small)

0.5 cup corn flour

1 egg, beaten

2 cup breadcrumbs

oil (for frying)

2 cup cabbage (finely shredded (for slaw))

1 cup cabbage (red, finely shredded (for slaw))

1 red capsicum (finely sliced (for slaw))

1 carrot (peeled & grated (for slaw))

1 lime (zested & juiced (for dressing))

lime (wedges to serve)

1.	Spread fish fillets on both sides with a thin layer of Valcom Green Curry Paste.
2.	Dust each fillet with corn flour.
3.	Dip each fillet into the beaten egg and coat well with bread crumbs. Refrigerate until required.
4.	Combine the slaw ingredients in a medium sized bowl. Pour over the combined dressing ingredients and toss through the slaw.
5.	Heat the oil in a frying pan over a medium heat 4 – 5 minutes. Shallow fry the fish fillets 2 – 3 minutes on each side until golden. Remove and drain on absorbent paper.
6.	To Serve: Place a mound of slaw in the centre of each serving plate and top with a crunchy fish fillet . Serve hot with a wedge of lime.

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