Battered Corvina with Coriander Chutney and Mandarin & Aji Dressing

Name: Battered Corvina with Coriander Chutney and Mandarin & Aji Dressing
Total time: 120 min
Cuisine: Recipes from around the world
Ingredients: 500 gr clean corvina, diced; 100 gr ground corn semolina / polenta; 1 drizzle of de Único Olive Oil; 100 gr coriander, stems and leaves; 70 gr peeled peanuts, unroasted and unsalted; 80 gr green Thai chilli, deseeded; 130 ml water; 30 gr lemon juice; 6 gr salt; 28 gr sugar; 3 gr turmeric; 300 gr fresh mandarin juice; 40 gr lime juice; 50 gr de Panca Pepper Paste; 80 gr honey; 1 pinch of salt; 1 pinch of xanthan gum

Recipes from around the world

Seafood

Dessert

Medium

120'

Chef

Matteo Bertozzi

Battered corvina with coriander chutney and mandarin & aji dressing: a recipe by chef Matteo Bertozzi that brings together Italian technique and Latin flavours in a dish full of surprising contrasts.

Diced corvina coated in corn semolina and fried in GOYA olive oil until golden and crispy. It is finished with a vibrant dressing made with fresh mandarin, lime and GOYA yellow aji paste, bringing citrus notes, sweetness and a touch of heat. On the side, a fresh coriander chutney with peanuts and Thai chilli adds depth and freshness to the dish.

A recipe where every element has a clear role: the crispy corvina as the star of the dish, the yellow aji as the soul of the dressing, and the coriander as the thread that brings all the flavours together.

Ingredients Preparation Share

Ingredients

Main ingredients

500 gr clean corvina, diced
100 gr ground corn semolina / polenta
1 drizzle of of Único Olive Oil

Coriander chutney

100 gr coriander, stems and leaves
70 gr peeled peanuts, unroasted and unsalted
80 gr green Thai chilli, deseeded
130 ml water
30 gr lemon juice
6 gr salt
28 gr sugar
3 gr turmeric

Mandarin and aji dressing

300 gr fresh mandarin juice
40 gr lime juice
50 gr of Panca Pepper Paste
80 gr honey
1 pinch of salt
1 pinch of xanthan gum
1 drizzle of of Único Olive Oil

Preparation

Coriander chutney

Chop the coriander, including the stems.
Place all the ingredients in a Thermomix and blend, making sure the mixture does not heat up so it keeps its colour.
Adjust the salt and lemon juice if necessary.

Mandarin and yellow aji dressing

Blend all the ingredients in a Thermomix. Season with salt and texture with a pinch of xanthan gum.

Battered corvina

Coat the diced corvina in the corn semolina and fry until lightly golden.
Plate the corvina, cover with the mandarin and aji sauce, and serve with the coriander chutney.