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Monkfish and Vegetable Tempura with Sweet and Sour Honey Dressing


  • Tempura batter

  • 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

  • Dressing

  • ½ jar of honey

  • 500ml of cider vinegar reduced by two thirds

  • 2 teaspoons of ground black pepper

  • ½ deseeded chilli, finely chopped

  • Salad

  • 1 papaya

  • 1 cucumber

  • Some water melon

  • 1 tablespoon mirin (sweet cooking saki)

  • 1 desert spoon soya sauce


  • 1.

    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)

  • 2.

    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.

  • 3.

    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.

  • 4.

    Cook the vegetables in batches; remove them from the oil when they become a golden brown colour.

  • 5.

    Put onto a plate with kitchen paper to drain off any excess oil.

  • Dressing:

  • 1.

    Put all the ingredients together in a bowl and mix well. Taste and adjust seasoning.

  • Salad:

  • 1.

    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.

  • To serve:

  • 1.

    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.

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