Ingredients
Ready Time: 25 minutes
Serves: 1
120 grams Alaska Black Cod
3-4 Betel Leaves
20 grams Shallots, finely sliced
5 grams Bird’s Eye Chili, finely sliced
10 grams Lemongrass, finely sliced
3 grams Kaffir Lime Leaves, finely sliced
30 milliliters Fish Sauce
50 grams Palm Sugar
15 grams Chili Paste
40 milliliters Lime Juice
50 grams Crispy Flour
120 milliliters Cold Water
500 milliliters Palm Oil (for frying)
15 grams Olive Oil (for searing the Alaska black cod)
Pepper and Salt to taste
Directions
- Rinse the Alaska black cod under cold water, then pat dry with a paper towel.
- Marinate the Alaska black cod with salt and pepper, then set aside.
- Prepare the dressing by mixing palm sugar, fish sauce, and lime juice together. Stir until the palm sugar dissolves. Add chili paste, shallots, bird’s eye chili, lemongrass, and kaffir lime leaves. Stir well, then set aside.
- Mix the crispy flour with cold water until they are combined well. Heat up a pan with palm oil to medium-high heat. Dip the betel leaves into the mixed crispy flour, and deep fry in the oil at 150°C until golden brown, then set aside.
- Heat up another pan to medium-high heat. Add olive oil and sear the Alaska black cod for 1-2 minutes on each side.
- Serve the Alaska black cod with the spicy dressing and crispy betel leaves. Enjoy!