Tempura Fish With Asian Slaw

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

The ingredient of Tempura Fish With Asian Slaw

• 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
• 1 tsp 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
• 1 tsp gluten free soy sauce
• 1 tbsp black sesame seeds toasted
• 1 4 tsp dashi granules
• 250ml 1 cup water
• 2 tbsp gluten free soy sauce
• 1 tbsp mirin

The Instruction of tempura fish with asian slaw

• 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

Nutritions of Tempura Fish With Asian Slaw

fatContent: 606 582 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 35 grams protein
sodiumContent: n a

Share this post