Asian Style Fish Chips Recipes

ASIAN-STYLE FISH & CHIPS

Steps:

• In a large bowl, combine the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar. Put the cod fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.
• Put the radishes in a small bowl with the black sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.
• For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.
• Meanwhile, put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.
• Fill a large saucepan with the oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs). Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.
• Once the oil has come to temperature, fry the sweet potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low oven to keep warm while you fry the fish.
• Tip some seasoned flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.
• Serve the cod with the chips, wasabi tartare, pickled radishes and lime for squeezing over.

CLASSIC FISH AND CHIPS

Steps:

• Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
• Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
• Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
• Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
• Fry the potatoes again for 1 to 2 minutes for added crispness.

CHINESE-STYLE STEAMED FISH

Steps:

• Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
• Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

ASIAN BAKED FISH AND CHIPS

Steps:

• For the Sriracha Mayo - makes 1 cup prepared mayonnaise.
• Combine flaxseed meal and water in a large bowl. Leave for 5 minutes.
• Add the mustard and cider vinegar. Whisk to combine.
• In a thin steady stream, gradually whisk in the sunflower oil.
• Fold in sriracha.
• Season with salt and pepper.
• For the Fish and Chips.
• Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels.
• Transfer potatoes to a bowl. Toss well with olive oil and season with salt.
• Mix lemon juice and turmeric powder in a small bowl.
• In a separate bowl, combine desiccated coconut, chopped (coriander) cilantro, and black pepper.
• Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro) mixture.
• Lay fish fillets and potatoes on a lightly oiled baking sheet.
• Bake for 15-20 minutes at 220C/430°F.