Cod Tempura Bowl with Mango & Wakame
over rice with edamame & lime mayo
There is a special ingredient in your box! This crunchy seaweed salad also contains sesame seeds, chili and soy sauce. In Japan, it's called "chuka wakame". It's a delicious addition to your bowl!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ piece
Mango
¼ piece
Lime
½ piece
Persian cucumber
25 g
Edamame
(Contains: Soja)
¼ sachet(s)
Gomashio
(Contains: Sesamzaad)
1 piece
Cod fillet
(Contains: Vis)
50 g
Rainbow slaw mix
15 g
Wakame
(Contains: Soja, Sesamzaad, Gluten, Tarwe)
75 g
Sushi rice
Not included in your delivery
1.5 tablespoon
White wine vinegar
70 g
Flour
75 milliliters
Water
¼ piece
Low sodium vegetable stock cube
2 teaspoon
Sugar
1.5 tablespoon
[Plant-based] mayonnaise
30 milliliters
Sunflower oil
to taste
[Reduced salt] soy sauce
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 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.
- Serve the rice on deep plates, topped with the slaw and its dressing.
- Arrange the fish, mango, edamame, wakame and cucumber on top.
- Drizzle with the lime mayo and some soy sauce as preferred, then garnish with the gomashio.
