Friday, 30 August 2013

Tempura Battered Fish Fingers with Asian Salad

We've all been a little under the weather with colds this week so the consumption of vitamin C, lemons and apple cider vinegar has been going through the roof!

Fathers day this weekend - yay! The kids love all the special celebration days, and it is so much fun getting caught up in the excitement of it all with them. I can't say too much about it as hubby also reads this blog, but the girls have been busy! We also have lunch with my father-in-law, dinner with my stepdad, and no doubt a visit at some stage with hubby's stepdad at some point. Some days, like fathers day, it's almost a relief that my dad lives overseas - there are only so many dads you can celebrate in one day!!

Tonight we had a delicious, light, fresh fish dinner. I pan-fried the fish in a light tempura batter and served it with homemade shoestring potato and kumara fries, steamed broccolini and asian style salad.

My wonderful mother-in-law had been to the fishmonger earlier today and dropped of some gorgeous fresh snapper which is such a great meaty fish. I dropped into hubby's work today to say hi while we were in the area and one of his staff had a delicious salad that she had made. I had a taste and thought it would be easy enough to recreate at home but using 'real food' ingredients. Her dressing had vinegar, salt and sugar in it. I used apple cider vinegar, honey and salt as alternatives and it worked really well.

Apologies for the terrible photo - I was running very late with dinner and pretty much just threw it all on a plate and took a photo as I was putting it on the table!! From left broccolini, shoestring fries, mango salad, cucumber salad, tempura fish. It was crazy delicious, and we all had seconds!

Tempura Battered Fish Fingers

Gluten-free, dairy-free, soy-free, nut-free, free of refined sugar

Ingredients:

2 large snapper fillets
1 egg
2 tbsp cornflour
1 tsp ground black pepper
1 tsp salt
1 tbsp rice wine vinegar
2 tbsp coconut oil

Directions:

1. In a medium bowl, beat the egg well.
2. To the egg, add the cornflour, pepper, salt, and vinegar. Whisk until well combined. The batter will be thin, and will only give a light coating. If you prefer a thicker batter, double the quantity of cornflour
3. Cut the fish into chunks or fingers
4. Heat 1 tbsp coconut oil in a frying pan over a medium heat.
5. Dip fish pieces into batter then put straight in the pan. Repeat until about half the fish is in the pan (it is best to cook it in 2 batches so you don't overcrowd the pan). Fry for a couple of minutes until golden brown, then flip and cook for another couple of minutes on the other side.
6. Remove fish and place on a plate while you repeat the process with the rest of the fish.
7. Serve with homemade chips and vegetables.

Asian Salad

Gluten-free, dairy-free, soy-free, nut-free, free of refined sugar

Ingredients:


Salad:
1 carrot, cut into fine matchsticks (julienned)
1 cup very finely sliced cabbage
1 apple, peeled and julienned
1 red chilli, finely chopped (remove the seeds for a less intense chilli taste, or omit altogether if you are not a chilli eater)

Then choose either:
½ cucumber, julienned
or
1 cheek of mango, julienned

Dressing:
¼ cup vinegar
1 tbsp honey 
1 ½ tsp salt
1 tbsp water

Directions:

Combine salad ingredients in a bowl. Mix well. Pour dressing over and combine.

This makes a really light, refreshing meal and it will be a great go-to meal coming into the warmer seasons. 

The chips are really easy to make  - simply cut a few potatoes and kumara into thin shoestring size pieces, and mix a little coconut oil and salt with them. Spread out on a baking tray and bake in a medium oven (about 170-180C) until golden brown and crispy.

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