The coalfish is a member of the cod family. They are common all
around the British Isles and Ireland. They are particularly fond of wrecks,
rocks and kelp forests, keeping quite close to these features. Younger fish
will be found closer to the shore, again particularly around rocks – using them
as camouflage. They normally grow to over 1m long and weigh up to 30lb, but the
average fish caught will be around half that length and weight. This makes them
be rich source of fats and proteins necessary for daily growth.
Cook time is 35 minutes (serves 3)
Ingredients for the recipe
1 pack instant tempura batter
1 teaspoon tandoori paste
700g coalfish fillet
Salt
2 red and green peppers each
1 mango
150g nameko mushrooms
12 baby sweet corns
2 tablespoon caster sugar
5 tablespoon rice vinegar
100ml pineapple juice
100g tomato ketchup
1 teaspoon grated fresh root ginger
2 tablespoon light soy sauce
3 kaffir lime leaves
2 ½ quarts sunflower oil for deep fat frying
3 tablespoon sunflower oil for frying
Procedure for the recipe
- Prepare the tempura batter according to the instruction on the package and stir in the tandoori paste. Dry the coalfish fillets; cut into chunks of 3 cm and sprinkle with salt.
- Rinse, trim and seed the peppers and cut into chunks of 2cm. Peel the mango and cut into chunks. Drain the nameko mushrooms and keep the liquid. Diagonally halve the sweet corn and briefly stir-fry in sizzling oil, with the nameko mushrooms. Add the peppers and briefly stir-fry. Remove
- Caramelise the sugar until it is turned golden; pour in the rice vinegar and add the pineapple juice and nameko liquid. Stir in the ketchup and simmer for 5mins. Season with ginger and soy sauce. Add the fried vegetables and the mango chunks.
- Using a meat fork, dip the fish in the batter and deep fat fry in plenty of sizzling oil for 3 mins, until crispy golden. Drain on kitchen paper. Mix the fish chunks with the sweet and sour vegetables sauce and garnish with finely chopped kaffir lime leaves. Serve.
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