Tempura line fish with ginger crushed sweet potatoes, black sesame seed coleslaw and a lime and chilli aioli

TEMPURA FISHAny good fresh line fish will do for this recipe. I used fresh hand-line caught small hake fillets, as they act as a good canvas to carry the Asian flavours of this dish.

I love to season my tempura batter with Moroccan spice. Thai Five-spice also works well, just adjust the quantities according to whichever you choose.

1 cup rice flour

½ cup corn flour

1 cup soda water. Note, the bubbles in the soda water help the batter to be light and airy

Mix all ingredients together, but do not over-mix as this takes the lightness out of the batter.

Whisk 2 egg whites, and coat the fish with this. The egg whites help the batter to stick to the fish.

The oil for deep-frying should not be too hot, or your batter will burn and the fish will not cook through. Always test the temperature of the oil first, by dropping a little batter into it.

For the coleslaw, crispness is key. Carrot, celery and red cabbage must all be finely sheared and dressed with toasted sesame seed oil, salt, pepper, chopped coriander and a squeeze of lime or lemon juice. Toss in some black sesame seeds.

To prepare the sweet potatoes, wash potatoes well and place them in the oven whole to roast. When cooked, the flesh should be soft. Mash the potato with a fork, adding the grated ginger and finely sliced spring onions with a little cold butter.

Aioli is garlic mayonnaise. I make my own, but you can use a good shop-bought mayonnaise and then add fresh lime juice, finely chopped chilli, roasted smashed garlic and fresh coriander.


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