Tempura Fish Stir-Fry With Assorted Peppers

READY IN: 50mins


  • 1
    (2 ounce) packet tempura mix
  • 500
    g pacific dory fillets (Or other flaky fish)
  • 1
    medium red pepper
  • 1
    medium green 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
  • For Stir-frying
  • 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.