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Print this Recipe    Fish Pesto

Fried Fish with Oriental Pesto
Serves 4

4 x 150g white fish fillets (Dhufish, snapper, red emperor, grouper, cod)
olive oil for frying

150ml peanut oil
50g raw peanuts
2 tsp minced green chillies
1 Tbsp minced ginger
1 Tbsp minced garlic
2 Tbsp holy basil
2 Tbsp Vietnamese mint
2 Tbsp coriander leaves
2 tsp fish sauce
2 tsp palm sugar
1 Tbsp lime juice

Cook the peanuts in the peanut oil until they are golden. Drain,
reserving oil. Blend peanuts with ginger, chilli and garlic in a
mortar or food processor. Add the herbs and half the reserved oil
and blend to a paste. Add sugar, fish sauce and lime juice and
continue blending. Add oil slowly until all has been used.

Fry fish until just cooked. Serve with vegetables and a topping
of pesto.

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