Vegetable oil, for deep frying 3/4 cup (100g) plain flour ¼ tbsp baking powder 1 egg white 1 cup Soda water 4 x 100g Blue eye fish fillet 600ml dashi stock 1 tbsp Japanese soy sauce 2 ½ tbsp mirin seasoning 1 tbsp Japanese cooking sake 2 tsp corn flour 2 cubes S&B Golden Curry Mix Mild 92g ½ zucchini, julienned & blanched ½ red capsicum, julienned & blanched ½ carrot, julienned & blanched 1 stalk spring onion, julienned, to garnish White sesame seeds, to garnish
Heat vegetable oil in a wok or deep saucepan over medium-high heat.
To make tempura batter, mix plain flour, baking powder, egg white and soda water in a bowl.
Coat each slice of fish with tempura batter, deep fry each piece for approximately 6 mins or cooked through until batter turns crispy and brown. Set aside.
To make Wafu Curry Sauce, mix dashi stock, soy sauce, mirin, cooking sake, corn flour and 30ml water in a pot, bring to boil. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Add zucchini, red capsicum and carrot in the pot and mix well. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
Place fish tempura on the plate, pour the cooked sauce over the fish. Garnish with spring onion and white sesame seeds.
*Use S&B Golden Curry Medium Hot/Hot 92g in place of S&B Golden Curry Mild 92g for a spicier version