| Ingredients | Amount |
|---|---|
| Napa Cabbage Slaw | |
| 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 | |
| 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 | |
| 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 (recipe here) | |
Method
- 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.
- In bowl, combine cabbage, bell pepper, green onions, chives, and parsley and toss with dressing. Let coleslaw set 1 hour in refrigerator before using.
- When ready to serve, gently fold orange segments into coleslaw and season with salt and pepper.
- For the tempura batter: In bowl, combine flour, cornstarch, water and parsley; keep cold until ready to use.
- 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.
Yield: 6 portions, portion size: 1 fish fillet, ½ cup (125 mL) slaw
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