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Taro Crusted Basa with Thai Papaya and Pineapple Salsa

Demonstrated by: Chef Michael Lunasco.
Featured in the Moutarde Café on Waialae on February 29, 2004.



Taro Crusted Basa with Thai Papaya and Pineapple Salsa

  • 1 lb taro, pared
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • Garlic powder to taste
  • 1 1/2 tablespoons flour
  • 4 (8 oz each) Basa (Asian catfish) fillets
  • Salt, pepper, and garlic powder to taste
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 2 eggs
  • 1 tablespoon water
  • 1/4 cup olive oil
  • Micro greens for garnish
  • Thai Papaya and Pineapple Salsa
  • Mint sprigs for garnish

Thai Papaya and Pineapple Salsa

  • 1/4 cup diced papaya
  • 1/4 cup diced pineapple
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 2 tablespoons minced green onion
  • 2 tablespoons minced cilantro (Chinese parsley)
  • 1 tablespoons minced fresh mint
  • 1/4 cup Thai sweet chili sauce
  • Salt and pepper to taste


Finely shred taro, rinse well with cold water, drain, and squeeze out excess water. Pat dry with paper towels, toss together in a bowl with the 1/4 teaspoon salt, pepper, garlic powder, and the 1 1/2 tablespoons flour. Pat the fillets dry with paper towels; season with salt, pepper, and garlic powder. In a shallow dish, combine the cornstarch and the 2 tablespoons flour. Lightly dredge fillets in the cornstarch and flour mixture; place skin side up on baking pan.

Beat the eggs and water together; brush the skin side of the fillets with the egg mixture. Use a spoon to evenly spread the taro mixture onto the skin side of each fillet; chill for 20 minutes. Using a non-stick skillet, heat oil on medium-high heat. Fry fillets, taro-side down first, until golden brown and taro is cooked through; turn, and cook until golden brown on other side.

To serve, place fillets on top of micro greens and top with Thai Papaya and Pineapple Salsa. Garnish with mint. Makes 4 servings.

Thai Papaya and Pineapple Salsa:
In a small bowl, combine all ingredients; chill for 20 minutes. Makes about 1 1/2 cups.


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