Tempura fish with Asian slaw

Recipes / Fish

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

Recipe «Tempura fish with Asian slaw» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.