Recipe

Tempura fish and vegie chips

Turn your regular fish-n-chips a little Japanese with this crispy tempura version. We used perch fillets for this recipe, but any firm white fish fillet, such as bream, blue-eye or ling, can be used. Make sure your soda is nice and cold, this will guarantee a crispy tempura.

Feb 28, 2010 1:00pm
  • 40 mins cooking
  • Serves 4
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Ingredients

Tempura fish and vegie chips
  • 1 cup (200g) rice flour
  • 1 3/4 cup (260g) cornflour
  • 1 1/2 cup (375ml) chilled soda water
  • vegetable oil, for deep-frying
  • 8 x 100g firm white fish fillets
  • 2 baby eggplants (120g), cut into 1cm chips
  • 1 medium red capsicum (200g), cut into 1cm chips
  • 1 medium zucchini (120g), cut into 1cm chips
Asian-style dipping sauce
  • 1/3 cup (80ml) mirin
  • 1/3 cup (80ml) japanese soy sauce
  • 1/4杯(60毫升)米酒醋
  • 2 tablespoon water
  • 1 fresh small red thai chilli, chopped finely
  • 1 clove garlic, crushed
  • 2 centimetre piece fresh ginger (10g), grated

Method

Tempura fish and vegie chips
  • 1
    Place rice flour, 1 cup of the cornflour and soda in medium bowl; stir until combined (mixture should be lumpy). Cover; stand 30 minutes.
  • 2
    Heat oil in wok. Coat fish and vegetables in remaining cornflour; shake off excess. Dip fish and vegetables in batter; deep-fry, in batches, until browned lightly and crisp. Drain on absorbent paper.
  • 3
    To make asian-style dipping sauce; combine ingredients in screw-top jar; shake well.
  • 4
    Serve tempura immediately with dipping sauce.

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