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- - TEMPURA BATTER
- 250ml - self-raising flour
- - pinch of salt
- 160ml - cold sparkling or soda water
- 10ml - oil
- 2 - egg whites
- - SAUCE
- - oil
- 125g - carrots, peeled and julienned
- ½ - each red and green pepper, julienned
- 3 - garlic cloves, cut into thin strips
- 3cm - fresh ginger, julienned
- 2 - chillies, seeded and chopped
- ¾ - fresh pineapple, cut into long strips
- 30ml - sesame oil (optional)
- 60ml - rice vinegar
- 60ml - soy sauce
- 5ml - fish sauce
- 60ml - brown sugar
- 15-30ml - lemon juice
- - handful of chopped fresh coriander
- - FISH
- 800g - hake fillets, defrosted and cubed
- - salt and pepper
- - oil, for deep-frying
- - TO SERVE
- - noodles or jasmine rice mixed with sesame seeds
1 Tempura batter Mix the self-raising flour and salt, add the soda water and oil and beat well until smooth. Set aside for an hour.
2 Just before you need the batter, whisk the egg whites until stiff and fold into the batter.
3 Sauce Heat a little oil and stir-fry the carrots, peppers, garlic, ginger and chilli until just cooked but still crisp.
4 Add the pineapple and the rest of the sauce ingredients except the lemon juice and coriander. Bring to the boil, then simmer for 5-10 minutes until syrupy and fragrant. Remove from the heat and add the lemon juice and coriander.
5 Fish Season the fish with salt and pepper.
6 Heat enough oil for deep-frying in a saucepan. Working in batches, dip the fish cubes in the batter and fry until golden brown and done. Drain on paper towels.
7 Arrange layers of fish and sauce in a shallow serving dish and sprinkle more fresh coriander on top.
8 To serve Serve with noodles or jasmine rice mixed with sesame seeds.
