Monkfish Tempura
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the apple chutney
- 1 Tbsp Oil
- 1 tsp mixed asian spice
- 1 chili pepper (very finely chopped)
- ½ tsp Turmeric
- 4 Apple (peeled, cores removed, sliced)
- 1 Tbsp lemon juice
- 1 Tbsp caster sugar (superfine)
- For the fish
- ⅔ cup all-purpose flour
- 1 egg
- 1 egg yolk
- ½ cup sliced almonds
- 21 ozs prepared Monkfish (cut into 12 equal pieces)
- Oil (for deep frying)
- To garnish
- Limes
Preparation steps
1.
Heat 1tbsp oil in a pot. Add the spices, chili and turmeric and fry gently for 30 seconds.
2.
Add the apple slices and fry gently for a few minutes. Add 3 tbsp water, the lemon juice and sugar and simmer for 20 minutes on a low heat, stirring occasionally until the chutney thickens. Let cool.
3.
Mix the flour, egg, egg yolk, 200 ml/ 7fl oz / almost 1 cup water and some salt and ground black pepper to form a smooth dough. Allow to rest for approx. 15 minutes and then add the flaked almonds.
4.
Season the fish with salt and ground black pepper and dunk into the almond tempura dough one after the other. Fry in hot oil for 3–4 minutes until golden brown. Pat dry with kitchen paper.
5.
Arrange the fish on plates and serve with the apple chutney.
