TEMPURA HAKE GOUJONS WITH A RAINBOW SLAW
TEMPURA HAKE GOUJONS WITH A RAINBOW SLAW
SHORT DESCRIPTION
Give versatile Cape Hake fillets a touch of Asian flair with a tempura batter and a rich, soya sauce. Great for lunch or on a party platter.
Serves 4
INGREDIENTS
4 x I&J Deep Water Hake Fillets, cut into long strips
200 ml cake flour
180 ml corn flour
½ tsp (2 ml) salt
1 cup (250 ml) soda water or sparkling water
1 cup (250 ml) oil for frying
Dipping sauce
100 ml soya sauce
50 ml apple cider vinegar
50 ml honey
½ tsp (2.5 ml) sesame oil
A sprinkling of toasted sesame seeds
1 chilli, thinly sliced
METHOD
1.
Defrost the I&J Deep Water Hake Fillets in the microwave for 4 minutes and cut them into strips. Set aside.
Defrost the I&J Deep Water Hake Fillets in the microwave for 4 minutes and cut them into strips. Set aside.
2.
Mix together the flours and salt, and whisk in the soda or sparkling water to form a smooth batter. Dip the Hake fillet strips into water and then into the tempura batter. Heat the oil and pan-fry the fish for 2-3 minutes, turning them to ensure they are evenly golden.
Mix together the flours and salt, and whisk in the soda or sparkling water to form a smooth batter. Dip the Hake fillet strips into water and then into the tempura batter. Heat the oil and pan-fry the fish for 2-3 minutes, turning them to ensure they are evenly golden.
3.
Remove the goujons from the oil and place onto kitchen paper.
Remove the goujons from the oil and place onto kitchen paper.
4.
To make the dipping sauce: whisk together all the ingredients
To make the dipping sauce: whisk together all the ingredients
5.
Serve the goujons with dipping sauce and a fresh rainbow slaw.
Serve the goujons with dipping sauce and a fresh rainbow slaw.
SHORT DESCRIPTION
Give versatile Cape Hake fillets a touch of Asian flair with a tempura batter and a rich, soya sauce. Great for lunch or on a party platter.
INGREDIENTS
4 x I&J Deep Water Hake Fillets, cut into long strips
200 ml cake flour
180 ml corn flour
½ tsp (2 ml) salt
1 cup (250 ml) soda water or sparkling water
1 cup (250 ml) oil for frying
Dipping sauce
100 ml soya sauce
50 ml apple cider vinegar
50 ml honey
½ tsp (2.5 ml) sesame oil
A sprinkling of toasted sesame seeds
1 chilli, thinly sliced
