Servings: 20

Caramelised Pineapple: subheading: Caramelised Pineapple:
½ large pineapple ½ large pineapple
1 tbsp sugar 1 tbsp sugar
¼ cup water ¼ cup water
 
Green Nam Jim Sauce: subheading: Green Nam Jim Sauce:
2 green chillies 2 green chillies
1 clove garlic 1 clove garlic
½ bunch coriander stems ½ bunch coriander stems
juice of 1 ½ limes juice of 1 ½ limes
1 tbsp sugar 1 tbsp sugar
1 tbsp fish sauce 1 tbsp fish sauce
 
Salad: subheading: Salad:
1 cup coriander 1 cup coriander
1 cup mint 1 cup mint
1 cup Thai basil leaves 1 cup Thai basil leaves
1 bird’s eye chilli, thinly sliced 1 bird’s eye chilli, thinly sliced
1 kaffir lime leaf, julienne 1 kaffir lime leaf, julienne
 
Roasted Salted Peanuts: subheading: Roasted Salted Peanuts:
1/3 cup peanuts ⅓ cup peanuts
 
Fish Batter: subheading: Fish Batter:
100g rice flour 100g rice flour
100g self raising flour 100g self raising flour
½ tsp baking powder ½ tsp baking powder
150ml vodka 150ml vodka
150ml beer 150ml beer
 
Fried Murray Cod: subheading: Fried Murray Cod:
1x400g fillet Murray Cod 1x400g fillet Murray Cod
½ cup rice flour ½ cup rice flour
vegetable or canola oil, for deep frying vegetable or canola oil, for deep frying
salt, to taste salt, to taste
20 betel leaves, to serve 20 betel leaves, to serve

Preheat oven to 180°C. Preheat oil in deep fryer or large deep saucepan to 180°C.
For the Caramelised Pineapple, remove skin from pineapple and dice into 1cm cubes. Place into a small non stick frypan over low-medium heat.
Add sugar and water and cook until water evaporates and pineapple is golden brown, about 13 to 15 minutes. Remove from heat and set aside.
For the Dressing, place chillies, garlic and coriander into a blender or food processor and blend until smooth. Transfer to a serving bowl. Add lime juice, sugar and fish sauce to taste.
For the Salad, place ingredients into a bowl and toss gently together.
For the Salted Peanuts, place peanuts onto a baking tray and season with salt. Bake until golden, about 5 minutes. Allow to cool then place into food processor and process until finely chopped. Set aside.
For the Fish Batter, place dry ingredients and a generous pinch salt into a bowl. Add vodka and beer and whisk to a smooth honey-like consistency.
For the Fried Cod, slice fish into 1cm wide strips. Toss in rice flour and salt then shake off excess.
Working in batches, drop fish into batter, and allow excess batter to drain off.
Carefully place fish into hot oil and fry until golden and crunchy, about 3 to 4 minutes. Remove from the oil and place onto a wire rack. Season with salt while still hot.
To serve, arrange betel leaves on a large serving platter. Scatter with caramelised pineapple and top with a piece of battered cod and some salad leaves. Sprinkle with the crushed peanuts. Serve with the dressing on the side and dress just before eating.