• Crispy Fried Tempura Cod over Napa Cabbage Slaw

    Ingredients

    Napa Cabbage Slaw

    Yield: 6 portions, portion size: 1 fish fillet, ½ cup (125 mL) slaw

    • Ingredients
      Amount
    • Japanese mustard
      2 Tbsp. (30 mL)
    • Rice wine vinegar
      2 Tbsp. (30 mL)
    • Canola oil
      ¾ cup (175 mL)
    • Orange juice
      2 Tbsp. (30 mL)
    • Sesame seeds, toasted
      1 tsp. (5 mL)
    • Napa cabbage, shredded
      4 cups (1 L)
    • Red bell pepper, thinly julienned
      1 cup (250 mL)
    • Green onion, thinly julienned
      ½ cup (125 mL)
    • Chives, chopped
      2 Tbsp. (30 mL)
    • Parsley leaves, minced
      2 Tbsp. (30 mL)
    • Orange segments
      ½ cup (125 mL)
    • Salt
      ½ tsp. (2 mL)
    • Pepper
      ¼ tsp. (1 mL)

    Tempura batter

    • Ingredients
      Amount
    • All-purpose flour
      1⅔ cups (400 mL)
    • Cornstarch
      1½ cup (375 mL)
    • Water, sparkling
      2 cups (500 mL)
    • Parsley or chives
      ¼ cup (60 mL)

    Fish

    • Ingredients
      Amount
    • Cod, halibut, or snapper, cut into gougenet or strips, 2 oz. each
      12 ea.
    • Canola oil, for frying
      2-4 cups (500 mL-1L)

    Green Onion Ginger Sauce

    Yield: 2 3/4 cups (675 mL). Serving size: 2 Tbsp (30 mL).

    • Ingredients
      Amount
    • Green onion, lightly blanched
      2 bu.
    • Rice wine vinegar
      2 Tbsp. (30 mL)
    • Lemon juice
      1 Tbsp. (15 mL)
    • Shallots, minced
      2 Tbsp. (30 mL)
    • Ginger, peeled and minced
      3 Tbsp. (45 mL)
    • Sugar
      ½ tsp. (2 mL)
    • Salt
      ½ tsp. (2 mL)
    • Pepper, freshly cracked
      ¼ tsp. (1 mL)
    • Canola oil
      1 cup (250 mL)
    • Sesame oil
      1 tsp. (4 mL)

    Method

    1. For the slaw: In blender, process mustard, vinegar, orange juice and toasted sesame seeds until smooth; slowly add canola oil a little at a time until well emulsified.
    2. In bowl, combine cabbage, bell pepper, green onions, chives, and parsley and toss with dressing. Let coleslaw set 1 hour in refrigerator before using.
    3. When ready to serve, gently fold orange segments into coleslaw and season with salt and pepper.
    4. For the tempura batter: In bowl, combine flour, cornstarch, water and parsley; keep cold until ready to use.
    5. In deep saucepan, heat canola oil to 350 °F (180 °C). Dip each piece of fish in batter and fry until golden and crispy, about 6 minutes. Serve with Napa Cabbage Coleslaw and Green Onion Ginger Sauce.

    Green Onion Ginger Sauce

    1. In saucepan, blanch green onions in salted boiling water. Drain well and place in blender.
      Add vinegar, lemon juice, shallots, ginger and sugar; blend until smooth. Slowly add canola oil until ingredients are well emulsified and season with salt and pepper.