Monkfish and vegetable tempura with sweet and sour honey dressing
500g rice flour
50g corn flour
10g bicarbonate of soda
1l of sparkling water
Fish and vegetables
1 red pepper, cut into roughly 12 pieces
1 green pepper, cut into roughly 12 pieces
1 onion sliced into even sized pieces
Bunch of flat leafed parsley
Monk fish cut into even bite sized pieces (120g per adult)
1 pan of vegetable oil for deep frying
- Put all the dry ingredients for the batter into a bowl. Slowly add the sparkling water and mixing with a whisk until the mixture is of a coating consistency. (Remember you can always add more water it’s more difficult to take it out)
- Pop the chopped vegetables, fish and the parsley into the batter and allow them to rest in the batter for a couple of minutes while you make the dressing.
- Heat the oil for deep frying, test the oil to make sure it’s hot enough. Slip a piece of vegetable into the oil. If the oil sizzles it is hot enough to cook in.
- Cook the vegetables in batches; remove them from the oil when they become a golden brown colour.
- Put onto a plate with kitchen paper to drain off any excess oil.
½ jar of honey
500ml of cider vinegar reduced by two thirds
2 teaspoons of ground black pepper
½ deseeded chilli, finely chopped
Put all the ingredients together in a bowl and mix well. Taste and adjust seasoning.
Some water melon
1 tablespoon mirin (sweet cooking saki)
1 desert spoon soya sauce
Finely slice the papaya, the cucumber and water melon. Put in a salad bowl and drizzle a little mirin and the soya sauce over the salad. Check seasoning and adjust if necessary.
Put the tempura vegetables and fish on to a plate and drizzle with the honey and black pepper dressing and serve the dressed salad on the side.