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Asian-style fish and sesame-salt chips
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Try a refreshing twist on fish and chips with an Asian flair for simple summer meals.
Ingredients:
  • 2 x 200g skinless salmon fillets, pin-boned, cut into 1.5cm-thick strips
  • 80ml soy sauce
  • 150g plain flour
  • 330ml bottle Japanese beer (we used Asahi)
  • 2 tsp chilli flakes
  • 62.50 ml coriander leaves, finely chopped, plus extra leaves to serve
  • 12.00 gm black sesame seeds, toasted
  • 12.00 gm white sesame seeds, toasted
  • Sunflower oil, to deep-fry
  • 750g packet shop-bought frozen chips
  • 40.00 ml rice wine vinegar
Instructions:
  • Combine salmon and 2 tablespoons of soy sauce in a bowl and let it marinate while you prepare the batter.
  • In a bowl, combine flour with beer, then mix in chilli flakes and chopped coriander. Let it sit for 10 minutes.
  • Mix sesame seeds with a teaspoon of salt in a small bowl. Set aside.
  • Fill a large saucepan halfway with sunflower oil and heat to 190°C (test readiness by frying a cube of bread until golden in 30 seconds).
  • Dry the salmon with paper towel. Dip salmon in batter, allowing excess to drip off, then deep-fry until crisp and golden, about 1-2 minutes. Use a slotted spoon to remove, drain on paper towel, and keep warm.
  • Fry the chips following the packet directions. Drain on paper towel and coat with the sesame salt.
  • In a small bowl, combine vinegar and the remaining soy sauce. Serve the fish and chips with the dipping sauce and extra coriander on the side.

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