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Tempura fish with Asian slaw
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Crispy, light tempura batter made with gluten-free flour.
Ingredients:
  • 1 egg, chilled
  • 250ml (1 cup) soda water, chilled
  • 100g (2/3 cup) gluten-free plain flour
  • 100g (2/3 cup) gluten-free cornflour or white rice flour
  • 2.40 gm salt
  • Peanut oil, to deep-fry
  • 12 (about 500g) whiting or flathead fillets
  • 1/2 wombok (Chinese cabbage), shredded
  • 1 carrot, peeled, cut into matchsticks
  • 3 green shallots, cut into thin strips
  • 1 celery stick, cut into matchsticks
  • 85g (1/3 cup) mayonnaise
  • 2 tsp rice vinegar
  • 2 tsp mirin
  • 5.30 gm gluten-free soy sauce
  • 12.00 gm black sesame seeds, toasted
  • 1/4 tsp dashi granules
  • 250ml (1 cup) water
  • 42.00 gm gluten-free soy sauce
  • 20.00 ml mirin
Instructions:
  • Combine wombok, carrot, shallot, and celery in a large bowl. Whisk mayonnaise, vinegar, mirin, and soy sauce in another bowl. Pour the dressing over the salad, toss well, and sprinkle with sesame seeds.
  • In a small saucepan, combine the dipping sauce ingredients and bring to a boil. Allow it to cool slightly before serving.
  • In a large bowl, whisk together the egg and soda water. Gradually add the sifted flours and salt, stirring until just combined. Be careful not to overmix.
  • Pour a generous amount of oil into a saucepan, ensuring it reaches a depth of 6-7cm. Heat the oil to 180C. Dip fish fillets into batter and fry in batches for 2-3 minutes or until golden brown. Place the cooked fillets on paper towel to drain excess oil. Serve with a side of salad and dipping sauce.

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