Cod Tempura Bowl with Mango & Wakame

• In a bowl, combine the white wine vinegar with half of the sugar and a pinch of salt.
• Add the slaw mix and toss well to combine, then set aside, stirring occasionally.
• 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 fish 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.
• Add the rest of the flour, then beat well into a smooth batter (see Tip). 
• Coat the fish first with the flour, then with the batter.

Tip: if the batter is too thick, add another splash of cold water; if it's too thin, add extra flour.

• Line a plate with kitchen paper. 
• Heat the sunflower oil in a frying pan over medium-high heat.
• When the oil is nice and hot, transfer the fish to the pan, being careful of any hot oil that may splatter.
• Fry the fish for 3 - 4 minutes per side or until golden-brown, then transfer to the plate.