Squid-ink-battered halibut with Thai green emulsion

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Galton Blackiston
From Saturday Kitchen
 

Ingredients

  • 150g/5½oz cherry tomatoes, halved

For the Thai green emulsion

  • 3 tbsp fresh coriander
  • 3 tbsp fresh mint leaves
  • 4 kaffir lime leaves
  • 1 lemon, zest and 1 tbsp juice
  • 4 lemongrass sticks, crushed and chopped
  • 1 tbsp grated fresh ginger
  • 1 green chilli, finely sliced
  • 15g/½oz galangal (available from Asian supermarkets)
  • 400ml/14oz sunflower oil
  • 1 free-range egg
  • 1 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • sea salt and freshly ground black pepper

For the squid-ink-battered halibut

  • sunflower oil, for deep-frying
  • 4 halibut fillets, skin removed and pin-boned, each cut into 4 pieces
  • 175g/6oz self-raising flour
  • 25g/1oz squid ink (available from some supermarkets, specialist stores and online)
  • 150ml/5fl oz–200ml/7fl oz cold sparkling water
  • sea salt and freshly ground black pepper
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