Prep 20 mins
Cook 30 mins
A delicious, refreshing alternative to the traditionally dipped Japanese Tempuras. This is Chinese cooking with a twist, incorporating the best of Chinese and Japanese cuisine! Best of all, it's relatively simple to make, and tastes absolutely great as a one pot meal served with jasmine rice, or on it's own, as a low-carb meal!
- 1 (2 ounce) packet tempura mix
- 500 g pacific dory fillets (Or other flaky fish)
- 1 medium red pepper
- 1 medium green pepper
- 1 medium orange bell pepper
- 1 large onion, sliced
- 3 sprigs coriander, chopped
For Cornflour Mixture
- 4 tablespoons abalone sauce
- 2 teaspoons cornflour
- 4 tablespoons water
For Sauce Seasoning
- 24 ml water
- 1 teaspoon oil
- 3 tablespoons oil
For Deep frying
- 3 cups oil
- Firstly, follow instructions on tempura batter packet.
- Slice the fish fillets into 2 - 4 inch chunks, and coat with tempura batter.
- Heat the oil for deep frying (3 cups) in a shallow pan, and deep fry till golden brown. Set Aside.
- In a wok, put 3 tablespoons of oil in and fry onions for 2 minutes on medium until fragrant.
- Add assorted peppers in and stir-fry on high heat till cooked, or if desired, till slightly charred (for a pleasant, sharper taste.).
- Add in the deep fried fish fillets with the peppers, fry on high heat for 1 minute Cover, and leave to simmer on low heat.
- While fish and peppers are simmering, in a sauce pan, heat 1 teaspoon of oil and heat on medium flame.
- Add 4 tablespoons of abalone sauce and fry for a few seconds. Then, add the cornflour and 4 tablespoon of water together separately into a cup, mix well, add to abalone sauce. Stir gently until mixture is bubbling.
- Pour the abalone sauce seasoning into the simmering wok. Take off heat.
- Mix chopped coriander with the stir-fry dish. Serve immediately.