Ingredients

• 150g/5½oz cherry tomatoes
• halved
• 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
• 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

Directions

• Preheat the oven to 110C/90C Fan/Gas ¼ and line a baking tray with baking paper. Place the cherry tomatoes on the baking tray and roast for 1 hour or until dried out.
• For the Thai green emulsion
• bring a small saucepan of water to the boil and blanch to coriander and the mint leaves for 2 minutes. Immediately refresh under cold
• running water. Drain the leaves and pat dry with kitchen paper.
• Place lime leaves
• lemon zest
• lemongrass
• grated ginger
• chilli
• galangal and 100ml/3½fl oz sunflower oil into a saucepan and gently heat through.
• Transfer this mixture into a liquidiser and add the coriander and mint. Blend thoroughly until smooth. Sieve the mixture into a bowl
• set aside and leave to cool.
• In a food processor
• blend the egg
• lemon juice
• vinegar
• mustard and seasoning on a high speed
• slowly adding the remaining 300ml/10fl oz sunflower oil until the mixture has thickened. Fold in the cooled
• spicy green liquid and set aside.
• For the halibut
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
• In a large bowl
• mix the flour and squid ink together
• season generously with salt and pepper
• then with an electric whisk
• incorporate the cold
• sparkling water to form a runny batter.
• Dip each halibut piece into the batter and shake off the excess. Repeat this process twice for each piece.
• Carefully
• lower the coated haddock pieces into the deep-fat fryer and cook for 4 minutes or until the batter is crispy and the fish is cooked through. Remove from fryer and drain on kitchen paper.
• Dot the emulsion onto the plate and place the fish on top
• scatter the cherry tomatoes around the plate.