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Archive of BBC Food Recipes

Sea bass tempura with a coriander and lime sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Heat a heavy bottomed saucepan, a third full of vegetable oil, until a breadcrumb sizzles in it. (CAUTION: hot oil can be dangerous! Do not leave unattended.)

  2. In a bowl, add the eggs, self-raising flour and carbonated water and mix to form a thick batter.

  3. Dip the sea bass in the batter to coat thoroughly and carefully place into the hot oil and fry for 1-2 minutes until golden and cooked through. Remove from the oil with a slotted spoon and drain on kitchen towels.

  4. For the coriander and lime sauce, mix the papaya with the soy, honey, coriander and lime juice in a bowl. Season to taste with salt and freshly ground black pepper.

  5. To serve, place the coriander and lime mix in the centre of a dish and place the sea bass tempura on top.

Ingredients

  • 400ml/14fl oz vegetable oil, for deep-frying
  • 2 free-range eggs
  • 150g/5½oz self-raising flour
  • splash carbonated water
  • 1 seabass fillet, chopped into thick chunks

For the coriander and lime sauce

  • ½ papaya, peeled and chopped
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 3 tbsp coriander leaves, chopped
  • 2 limes, juice only

Shopping List

Sea bass tempura with a coriander and lime sauce

Fruit and vegetables

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