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


  1. Finely shred taro, rinse well with cold water, drain, and squeeze out excess water.
  2. 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.
  3. Pat the fillets dry with paper towels; season with salt, pepper, and garlic powder.
  4. In a shallow dish, combine the cornstarch and the 2 tablespoons flour.
  5. Lightly dredge fillets in the cornstarch and flour mixture; place skin side up on baking pan.
  6. Beat the eggs and water together; brush the skin side of the fillets with the egg mixture.
  7. Use a spoon to evenly spread the taro mixture onto the skin side of each fillet; chill for 20 minutes.
  8. Using a non-stick skillet, heat oil on medium-high heat.
  9. Fry fillets, taro-side down first, until golden brown and taro is cooked through; turn, and cook until golden brown on other side.
  10. To serve, place fillets on top of micro greens and top with Thai Papaya and Pineapple Salsa.
  11. Garnish with mint.

Makes 4 servings.

Thai Papaya and Pineapple Salsa:

  1. In a small bowl, combine all ingredients; chill for 20 minutes.

Makes about 1 1/2 cups.


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