Name: Tempura fish and vegie chips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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 cup (60ml) rice wine vinegar; 2 tablespoon water; 1 fresh small red thai chilli, chopped finely; 1 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated

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.

Ingredients

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 cup (60ml) rice wine vinegar

2 tablespoon water

1 fresh small red thai chilli, chopped finely

1 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

Method

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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