Tempura Fish with Sweet Potato – Asian Style

• white miso↗100g g
• rice vinegar↗3 ст. л. tbsp
• golden fine sugar↗2 ч. л. tsp
• cod↗2‑3

  fillet (about 350 g/12 oz), boneless and skinless

• rainbow radish↗100g g

  thinly sliced (I used a mandoline)

• black sesame↗1 ст. л. tbsp
• large sweet potatoes↗2

  with skin, cut into large wedges

• oil for frying

  for deep frying

• ½ lime

  cut into wedges, served

• all‑purpose flour↗140g g

  plus 100 g/4 oz extra for coating

• cornstarch100g g
• sparkling water↗200ml ml
• mayonnaise↗140g g
• wasabi1 ч. л. tsp
• small shallot↗1

  finely chopped

• каперси↗1 ст. л.

  дрібно нарізані

• каперс↗
• кінза↗¼ маленької упаковки

  нарізана

• кінза↗

Step-by-step instructions

1. 1

   In a large bowl combine white miso, 1 tbsp rice vinegar and 1 tsp sugar. Add the cod fillets to the marinade, stir until the fish is evenly coated. Cover with plastic wrap and chill for 1 hour.

2. 2

   In a small bowl combine the rainbow radish, black sesame, the remaining rice vinegar and sugar, add a pinch of salt. Let marinate for at least 30 minutes.

3. 3

   For the wasabi‑tartar sauce mix mayonnaise, wasabi, finely chopped shallot, capers, cilantro and other ingredients, season well. Refrigerate until serving.

4. 4

   Place the sweet‑potato wedges in a large pot of cold salted water. Bring to a boil and cook 7‑8 minutes until slightly tender. Drain and let sit for 2 minutes to steam.

5. 5

   In a large pot fill it two‑thirds with oil. Heat over medium‑high heat until the temperature reaches 180 °C (or until a piece of bread browns in 20 seconds). While the oil heats, prepare the tempura batter: whisk together all‑purpose flour and cornstarch, gradually adding sparkling water. Whisk until the batter is smooth, then chill until use.

6. 6

   When the oil is hot, fry the sweet‑potato wedges in batches for 5 minutes until golden and crisp. Transfer to a tray, sprinkle with salt and keep in a warm oven while you cook the fish.

7. 7

   On a plate spread a little seasoned flour, coat the cod fillet in it, shaking off excess. Dip the fillet into the tempura batter and fry in the same oil for 3‑4 minutes until the batter is golden and the fish is cooked through. Drain on paper towels.

8. 8

   Serve the fish with the sweet potatoes, wasabi‑tartar sauce, marinated radish and lime wedges for squeezing.