Tempura fish with Asian slaw
- 09.03.2017
- 1 401
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
- 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.
- For the dipping sauce, put the ingredients in a small saucepan and bring to the boil. Set aside to cool slightly before serving.
- Whisk egg and soda water in a large bowl. Whisk in combined sifted flours and salt until just combined. Do not overmix.
- 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.