{"id":2477,"date":"2018-12-08T04:43:52","date_gmt":"2018-12-08T04:43:52","guid":{"rendered":"https:\/\/sinolin.co\/?p=2477"},"modified":"2018-12-08T04:43:52","modified_gmt":"2018-12-08T04:43:52","slug":"asian-style-tempura-fish-and-chips","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2018\/12\/08\/asian-style-tempura-fish-and-chips\/","title":{"rendered":"Asian Style Tempura Fish and Chips"},"content":{"rendered":"<p>Fancy a slightly more daring fish supper? Give your saturday night a fish and chips, an Asian twist with tempura-battered cod and a spicy wasabi tartare sauce!<\/p>\n<p>Ingredients :<\/p>\n<ul>\n<li>100g white miso paste<\/li>\n<li>3 tbsp vinegar<\/li>\n<li>2 tsp sugar<\/li>\n<li>2-3 cod fillets (about 350g), bones and skin removed<\/li>\n<li>100g Radishes, very thinly sliced<\/li>\n<li>1 tbsp black sesame seeds<\/li>\n<li>2 large sweet potatoes, skin on, cut into chunky chips<\/li>\n<li>Sinolin Cooking oil, for deep-frying<\/li>\n<li>\u00bd lime, cut into wedges, to serve<\/li>\n<\/ul>\n<p><strong>For the tempura batter :<\/strong><\/p>\n<ul>\n<li>140g plain flour, plus 100g\/4oz extra for coating<\/li>\n<li>100g cornflour<\/li>\n<li>200ml soda water<\/li>\n<\/ul>\n<p><strong>For the wasabi tartare sauce<\/strong><\/p>\n<ul>\n<li>140g mayonnaise<\/li>\n<li>1 tsp wasabi<\/li>\n<li>1 small shallot, finely chopped<\/li>\n<li>1 tbsp capers, finely chopped<\/li>\n<li>\u00bc small pack coriander, chopped<\/li>\n<\/ul>\n<p>Directions :<\/p>\n<ol>\n<li>In a large bowl, combine the miso paste with 1 tbsp vinegar and 1 tsp sugar to make a marinade. Put the cod fillets in the marinade before and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.<\/li>\n<li>To make a radish pickle, put the radishes in a small bowl with the black sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.<\/li>\n<li>For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.<\/li>\n<li>Meanwhile, put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.<\/li>\n<li>Fill a large saucepan with the Sinolin cooking oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on. Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.<\/li>\n<li>Once the oil has boil up, fry the sweet potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low temperature oven to keep warm while you fry the fish.<\/li>\n<li>Tip some seasoned flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.<\/li>\n<li>Serve the cod with the chips, wasabi tartare, pickled radishes and lime for squeezing over.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fancy a slightly more daring fish supper? Give your saturday night a fish and chips, an Asian twist with tempura-battered cod and a spicy wasabi tartare sauce! Ingredients : 100g white miso paste 3 tbsp vinegar 2 tsp sugar 2-3 cod fillets (about 350g), bones [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":2478,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[251,15],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/2477"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=2477"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/2477\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/2478"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=2477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=2477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=2477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}