Tempura Battered Plaice Goujons with Vegetables and an Asian Dip

Ingredients

•  4  plaice portions
•  100g cornflour
•  150g self-raising flour
•  50ml soda water or ice cold tap water
•  1 tbsp salt
•  4 baby corns
•  2 carrots
•  2 red onions
•  50ml fish sauce
•  50ml dark soy sauce
•  50ml rice wine vinegar
•  100ml sesame oil
•  1 tsp garlic purée
•  1 tsp ginger purée
•  ¼ tsp dried chilli flakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Slice the plaice portions into 1cm strips.
2.  Cut the carrots into batons.
3.  Peel the onions, leaving the root on, and cut each into quarters.
4.  Heat the oil for deep frying to 180°C.
5.  Make the tempura batter by whisking the cornflour, salt, self-raising flour with the water a little at a time until a thick paste. It should coat your finger, stay there and not fall off straight away.
6.  For the dip, combine the fish sauce, soy sauce, vinegar, sesame oil, garlic, ginger and chilli and mix lightly.
7.  Leave for around 1 hour to infuse.
8.  Toss the vegetables in a little cornflour then dip in the batter.
9.  Drop into the oil and deep fry for approximately 3 to 4 mins. They should be light, golden brown.
10.  Remove the vegetables from the oil and place on kitchen paper to absorb any excess oil.
11.  Allow the fryer to get back up to 180°C.
12.  Pat the plaice strips dry with kitchen towel, toss in a little cornflour, then dip in the batter.
13.  Drop the plaice strips into the oil and deep fry  for approximately 2 to 3 mins (depending on the thickness of the fish).
14.  Remove the plaice strips from the oil and place on kitchen paper to absorb any excess oil.
15.  Plate up the plaice strips and vegetables and serve with the dip.