Tempura fish with Asian slaw

Готовим Fish Tempura fish with Asian slaw

Gluten free flour makes a light, crisp and delicious tempura batter.

Lables: Low carb Lower gi Gluten free Lactose free Wheat free
  1. For the salad, combine the wombok, carrot, shallot and celery in a large bowl. Whisk together the mayonnaise, vinegar, mirin and soy sauce in a bowl. Pour the dressing over the salad and toss to combine. Sprinkle with sesame seeds.
  2. For the dipping sauce, put the ingredients in a small saucepan and bring to the boil. Set aside to cool slightly before serving.
  3. Whisk egg and soda water in a large bowl. Whisk in combined sifted flours and salt until just combined. Do not overmix.
  4. Add enough oil to a saucepan to reach a depth of 6-7cm. Heat to 180C. Dip fish fillets into batter. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the salad and dipping sauce.

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1 egg, chilled
250ml soda water, chilled
100g gluten-free plain flour
100g gluten-free cornflour or white rice flour
1 tsp salt
Peanut oil, to deep-fry
12 whiting or flathead fillets
1/2 wombok , shredded
1 carrot, peeled, cut into matchsticks
3 green shallots, cut into thin strips
1 celery stick, cut into matchsticks
85g mayonnaise
2 tsp rice vinegar
2 tsp mirin
1 tsp gluten-free soy sauce
1 tbs black sesame seeds, toasted
1/4 tsp dashi granules
250ml water
2 tbs gluten-free soy sauce
1 tbs mirin

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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