Tempura fish with Asian slaw

Tempura fish with Asian slaw

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  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

gluten free flour makes a light, crisp and delicious tempura batter.

Featured in
Asian recipes, Easy dinner recipes


  • 1 egg, chilled
  • 250ml (1 cup) soda water, chilled
  • 100g (2/3 cup) gluten-free plain flour
  • 100g (2/3 cup) gluten-free cornflour or white rice flour
  • 1 tsp salt
  • Peanut oil, to deep-fry
  • 12 (about 500g) whiting or flathead fillets

Asian slaw

  • 1/2 wombok (Chinese cabbage), shredded
  • 1 carrot, peeled, cut into matchsticks
  • 3 green shallots, cut into thin strips
  • 1 celery stick, cut into matchsticks
  • 85g (1/3 cup) mayonnaise
  • 2 tsp rice vinegar
  • 2 tsp mirin
  • 1 tsp gluten-free soy sauce
  • 1 tbs black sesame seeds, toasted

Dipping sauce

  • 1/4 tsp dashi granules
  • 250ml (1 cup) water
  • 2 tbs gluten-free soy sauce
  • 1 tbs mirin


  • Step 1
    For the salad, combine the wombok, carrot, shallot and celery in a large bowl. Whisk together the mayonnaise, vinegar, mirin and soy sauce in a bowl. Pour the dressing over the salad and toss to combine. Sprinkle with sesame seeds.
  • Step 2
    For the dipping sauce, put the ingredients in a small saucepan and bring to the boil. Set aside to cool slightly before serving.
  • Step 3
    Whisk egg and soda water in a large bowl. Whisk in combined sifted flours and salt until just combined. Do not overmix.
  • Step 4
    Add enough oil to a saucepan to reach a depth of 6-7cm. Heat to 180C. Dip fish fillets into batter. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the salad and dipping sauce.

  • Low carb
  • Lower gi


  • 2538 kj


  • 29g

    Fat Total

  • 5g

    Saturated Fat

  • 4g


  • 35g


  • 47g

    Carbs (total)

All nutrition values are per serve


You can find dashi granules at selected supermarkets or Asian grocers. When the oil is at 180C, a cube of bread will turn golden brown in 15 seconds.

  • Author: Sarah Allchurch
  • Image credit: Al Richardson
  • Publication: Taste Magazine

Source: taste.com.au


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