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, 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 cod 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 cod first with the flour, then with the batter. When the oil is nice and hot, transfer the cod to the pan, being careful of any hot oil that may splatter. Fry the cod for 3 - 4 minutes per side or until golden-brown, then transfer to the plate.