Pollock Tempura Bowl with Mango & Wakame
over rice with edamame & lime mayo- Soja
- Sesamzaad
- Gluten
- Tarwe
- Vis
Tempura is a cooking method from Japanese cuisine. It can be made using prawns, tofu or vegetables. In this recipe, you'll make pollock tempura with a fresh dipping sauce.
Ingredients
¼ piece
Mango
¼ piece
Lime
½ piece
Cucumber
25 g
Edamame
(Contains: Soja)
¼ sachet(s)
Gomashio
(Contains: Sesamzaad)
50 g
Rainbow slaw mix
15 g
Wakame
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
75 g
Sushi rice
1 piece
Pollock
(Contains: Vis)
Not included in your delivery
1.5 tablespoon
White wine vinegar
70 g
Flour
75 milliliters
Water
2 teaspoon
Sugar
1.5 tablespoon
[Plant-based] mayonnaise
2 tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Add the water to a small bowl and transfer it to the freezer (see pantry for amount). Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount). Cook the sushi rice for 12 - 15 minutes until done, then drain and rinse under lukewarm water. Set aside until serving.
In a bowl, combine the white wine vinegar with half of the sugar and a pinch of salt. Add the slaw mix, toss well to combine and then set aside. Stir occasionally.
Did you know... compared to other vegetables, red cabbage is very high in calcium, fibre and vitamin C.
Peel and slice the mango. Juice the lime and dice the cucumber. In a small bowl, combine the mayonnaise with the rest of the sugar and a splash of lime juice as preferred. Season to taste with salt and pepper.
Pat the pollock dry with kitchen paper and cut into 2cm chunks, then season with salt and pepper. On a deep plate, combine 20g flour per person with a generous pinch of salt. Transfer the cold water from the freezer to a large bowl along with the rest of the flour, then beat well into a smooth batter (see Tip). Heat the sunflower oil in a frying pan over medium-high heat.
Tip: if the batter is too thick, add another splash of cold water; if it's too thin, add extra flour.
Prepare a plate with kitchen paper. Coat the pollock first with the flour, then with the batter. When the oil is nice and hot, transfer the pollock to the pan, being careful of any hot oil that may splatter. Fry the pollock for 3 - 4 minutes per side or until golden-brown, then transfer to the plate.
Serve the rice on deep plates and top with the slaw and its dressing. Arrange the tempura pollock, mango, edamame, wakame and cucumber on top. Garnish with the lime mayo and the gomashio (see Tip).
Tip: if you have soy sauce in your pantry, add this as preferred.
