Fish Quick Entrees

Salmon tempura with two dipping sauces

Name: Salmon tempura with two dipping sauces
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 2 eggs; 150ml sparkling mineral water, chilled; 3/4 cup (115g) plain flour; 1/3 cup (55g) cornflour; 1 tablespoon finely sliced kaffir lime leaves; Sunflower oil, for deep-frying; 500g skinless salmon fillet, cut into 1cm strips; Baby Asian greens, to garnish (optional); 2 teaspoons honey; 2 teaspoons toasted sesame seeds; Juice of 1 lime; 1 tablespoon sesame oil; 1 tablespoon soy sauce; 2 teaspoons grated ginger; 2 spring onions, finely chopped; 1 tablespoon chopped coriander leaves; 2 red chillies, halved, seeds removed; 1 garlic clove; 2 coriander roots; 2cm piece grated ginger; 30g palm sugar, grated; 1/2 cup (125ml) lime juice; 1 tablespoon fish sauce

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This crunchy salmon tempura with two dipping sauces will please any crowd.

2 eggs
150ml sparkling mineral water, chilled
3/4 cup (115g) plain flour
1/3 cup (55g) cornflour
1 tablespoon finely sliced kaffir lime leaves
Sunflower oil, for deep-frying
500g skinless salmon fillet, cut into 1cm strips
Baby Asian greens, to garnish (optional)

Honey and soy dipping sauce

2 teaspoons honey
2 teaspoons toasted sesame seeds
Juice of 1 lime
1 tablespoon sesame oil
1 tablespoon soy sauce
2 teaspoons grated ginger
2 spring onions, finely chopped
1 tablespoon chopped coriander leaves

Chilli dipping sauce

2 red chillies, halved, seeds removed
1 garlic clove
2 coriander roots
2cm piece grated ginger
30g palm sugar, grated
1/2 cup (125ml) lime juice
1 tablespoon fish sauce

Method

1.

To make the honey and soy sauce, stir all ingredients together in a bowl. Set aside.
2.

To make the chilli sauce, pound chilli, garlic, coriander and ginger in a mortar and pestle. Add palm sugar, lime juice and fish sauce, stir and set aside.
3.

Place eggs in a bowl with mineral water and whisk gently to combine. Add flours and use chopsticks to mix until just combined - the batter should be quite lumpy. Gently stir in kaffir lime.
4.

Half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C. (If you don't have a deep-fryer thermometer, test a cube of bread - it will turn golden in 30 seconds when oil is hot enough.) Dip salmon in batter and fry in batches for 2-3 minutes until crisp and golden. Drain on paper towel.
5.

Place on a platter and sprinkle with salt. Garnish with baby Asian greens (if using) and serve with dipping sauces.