What are the main ingredients in Yellowtail & Tempura Veggies?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Yellowtail & Tempura Veggies?

Calories: 501, Carbs: 61 grams, Fat: grams, Protein: 42.3 grams, Sugar: 20.3 grams, Salt: 349 grams

How do I prepare Yellowtail & Tempura Veggies?

ROAST THE CARROTS: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). PICKLED CHILLI: In a small bowl, combine the sliced chilli, the vinegar, and a pinch of salt. Set aside to pickle. BLANCH THE GREENS: Boil the kettle. Fill a pot with boiling water and a pinch of salt. Once bubbling rapidly, blanch the trimmed green beans until cooked al dente, 2-3 minutes. Drain and pat dry with paper towel. COOK THE FISH: Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter, the grated garlic (to taste), and ½ the lemon juice. Remove from the pan and season. BATTER & FRY: Fill a bowl or jug with water and ice blocks. To a separate bowl, add the flour and a pinch of salt. Slowly whisk in 100ml of ice-cold water. (Don’t overmix - lumps are fine in this case!) Coat the blanched green beans in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered green beans into the oil and fry until golden brown, 30-60 seconds (turning regularly). You will need to do this step in batches. Remove from the pan, drain on paper towel, and season. FRESH SALAD: In a salad bowl, combine the remaining lemon juice with a drizzle of olive oil. Toss through the shredded leaves, the cucumber half-moons, and the chopped peppers. GRAB THE PLATES: Plate up the lemon-garlic yellowtail. Side with the tempura beans, the roasted carrots, and the piquanté pepper salad. Drizzle over the pickled chilli (to taste). Dive in, Chef!

What should be prepared from my kitchen to make Yellowtail & Tempura Veggies?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Yellowtail & Tempura Veggies

Name: Yellowtail & Tempura Veggies
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

Perfectly pan-fried yellowtail is basted in zesty lemon-garlic bliss, and flanked by crisp tempura beans & oven-roasted carrot wedges. A vibrant piquanté pepper salad adds zing, while a tantalizing drizzle of pickled chilli completes this culinary masterpiece.

Yellowtail & Tempura Veggies

with lemon juice & pickled chilli

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Carrot
Cucumber
Fresh Chilli
Fresh Chillies
Garlic Clove
Garlic Cloves
Green Beans
Lemon Juice
Line-caught Yellowtail Fillet
Line-caught Yellowtail Fillets
Piquanté Peppers
Salad Leaves
Tempura Flour

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

ROAST THE CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PICKLED CHILLI
In a small bowl, combine the sliced chilli, the vinegar, and a pinch of salt. Set aside to pickle.
BLANCH THE GREENS
Boil the kettle. Fill a pot with boiling water and a pinch of salt. Once bubbling rapidly, blanch the trimmed green beans until cooked al dente, 2-3 minutes. Drain and pat dry with paper towel.
COOK THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter, the grated garlic (to taste), and ½ the lemon juice. Remove from the pan and season.
BATTER & FRY
Fill a bowl or jug with water and ice blocks. To a separate bowl, add the flour and a pinch of salt. Slowly whisk in 50ml of ice-cold water. (Don’t overmix - lumps are fine in this case!) Coat the blanched green beans in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered green beans into the oil and fry until golden brown, 30-60 seconds (turning regularly). You will need to do this step in batches. Remove from the pan, drain on paper towel, and season.
FRESH SALAD
In a salad bowl, combine the remaining lemon juice with a drizzle of olive oil. Toss through the shredded leaves, the cucumber half-moons, and the chopped peppers.
GRAB THE PLATES
Plate up the lemon-garlic yellowtail. Side with the tempura beans, the roasted carrots, and the piquanté pepper salad. Drizzle over the pickled chilli (to taste). Dive in, Chef!

Carrot - 240g
Fresh Chilli - 1
Apple Cider Vinegar - 10ml
Green Beans - 80g
Line-caught Yellowtail Fillet - 1
Garlic Clove - 1
Lemon Juice - 10ml
Tempura Flour - 50ml
Salad Leaves - 20g
Cucumber - 50g
Piquanté Peppers - 20g

Download the Recipe

Serves 2

ROAST THE CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PICKLED CHILLI
In a small bowl, combine the sliced chilli, the vinegar, and a pinch of salt. Set aside to pickle.
BLANCH THE GREENS
Boil the kettle. Fill a pot with boiling water and a pinch of salt. Once bubbling rapidly, blanch the trimmed green beans until cooked al dente, 2-3 minutes. Drain and pat dry with paper towel.
COOK THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter, the grated garlic (to taste), and ½ the lemon juice. Remove from the pan and season.
BATTER & FRY
Fill a bowl or jug with water and ice blocks. To a separate bowl, add the flour and a pinch of salt. Slowly whisk in 100ml of ice-cold water. (Don’t overmix - lumps are fine in this case!) Coat the blanched green beans in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered green beans into the oil and fry until golden brown, 30-60 seconds (turning regularly). You will need to do this step in batches. Remove from the pan, drain on paper towel, and season.
FRESH SALAD
In a salad bowl, combine the remaining lemon juice with a drizzle of olive oil. Toss through the shredded leaves, the cucumber half-moons, and the chopped peppers.
GRAB THE PLATES
Plate up the lemon-garlic yellowtail. Side with the tempura beans, the roasted carrots, and the piquanté pepper salad. Drizzle over the pickled chilli (to taste). Dive in, Chef!

Carrot - 480g
Fresh Chilli - 1
Apple Cider Vinegar - 20ml
Green Beans - 160g
Line-caught Yellowtail Fillets - 2
Garlic Clove - 1
Lemon Juice - 20ml
Tempura Flour - 100ml
Salad Leaves - 40g
Cucumber - 100g
Piquanté Peppers - 40g

Download the Recipe

Serves 3

ROAST THE CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PICKLED CHILLI
In a small bowl, combine the sliced chilli, the vinegar, and a pinch of salt. Set aside to pickle.
BLANCH THE GREENS
Boil the kettle. Fill a pot with boiling water and a pinch of salt. Once bubbling rapidly, blanch the trimmed green beans until cooked al dente, 3-4 minutes. Drain and pat dry with paper towel.
COOK THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter, the grated garlic (to taste), and ½ the lemon juice. Remove from the pan and season.
BATTER & FRY
Fill a bowl or jug with water and ice blocks. To a separate bowl, add the flour and a pinch of salt. Slowly whisk in 150ml of ice-cold water. (Don’t overmix - lumps are fine in this case!) Coat the blanched green beans in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered green beans into the oil and fry until golden brown, 30-60 seconds (turning regularly). You will need to do this step in batches. Remove from the pan, drain on paper towel, and season.
FRESH SALAD
In a salad bowl, combine the remaining lemon juice with a drizzle of olive oil. Toss through the shredded leaves, the cucumber half-moons, and the chopped peppers.
GRAB THE PLATES
Plate up the lemon-garlic yellowtail. Side with the tempura beans, the roasted carrots, and the piquanté pepper salad. Drizzle over the pickled chilli (to taste). Dive in, Chef!

Carrot - 720g
Fresh Chillies - 2
Apple Cider Vinegar - 30ml
Green Beans - 240g
Line-caught Yellowtail Fillets - 3
Garlic Cloves - 2
Lemon Juice - 30ml
Tempura Flour - 150ml
Salad Leaves - 60g
Cucumber - 150g
Piquanté Peppers - 60g

Download the Recipe

Serves 4

ROAST THE CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PICKLED CHILLI
In a small bowl, combine the sliced chilli, the vinegar, and a pinch of salt. Set aside to pickle.
BLANCH THE GREENS
Boil the kettle. Fill a pot with boiling water and a pinch of salt. Once bubbling rapidly, blanch the trimmed green beans until cooked al dente, 3-4 minutes. Drain and pat dry with paper towel.
COOK THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the yellowtail dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter, the grated garlic (to taste), and ½ the lemon juice. Remove from the pan and season.
BATTER & FRY
Fill a bowl or jug with water and ice blocks. To a separate bowl, add the flour and a pinch of salt. Slowly whisk in 200ml of ice-cold water. (Don’t overmix - lumps are fine in this case!) Coat the blanched green beans in the batter. Place a deep pan over high heat with 2cm of oil covering the base. When hot, gently lower the battered green beans into the oil and fry until golden brown, 30-60 seconds (turning regularly). You will need to do this step in batches. Remove from the pan, drain on paper towel, and season.
FRESH SALAD
In a salad bowl, combine the remaining lemon juice with a drizzle of olive oil. Toss through the shredded leaves, the cucumber half-moons, and the chopped peppers.
GRAB THE PLATES
Plate up the lemon-garlic yellowtail. Side with the tempura beans, the roasted carrots, and the piquanté pepper salad. Drizzle over the pickled chilli (to taste). Dive in, Chef!