What are the main ingredients in Tempura Kingklip & Ponzu Salad?

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

What is the nutritional information of Tempura Kingklip & Ponzu Salad?

Calories: 994, Carbs: 119 grams, Fat: grams, Protein: 42.3 grams, Sugar: 35.8 grams, Salt: 785 grams

How do I prepare Tempura Kingklip & Ponzu Salad?

OH SO SWEET: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. SESAME, CRACKLE & POP: Place the sesame seeds in a deep pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside to cool. PREP STEP: In a small bowl, combine the mayo and the togarashi spice (to taste). Loosen with a splash of water and set aside. Slice the apple into thin wedges. Place in a bowl along with the carrot ribbons and ½ the picked coriander. Just before serving, add the ponzu sauce to the salad and toss until coated. TASTY TEMPURA: When the sweet potato has 10 minutes remaining, pour 160ml of cold water into a bowl. Gradually whisk in the flour and a pinch of salt (don’t overmix, lumps are fine in this case!) Return the pan to a medium-high heat with 2cm of oil covering the base. Place the kingklip strips in the batter and toss until coated. Using a pair of tongs, lower each piece into the hot oil. Fry for 3-4 minutes, turning as they colour. Remove from the pan, drain on paper towel, and season. SIMPLY STUNNING!: Plate up the sweet potato wedges, the ponzu salad, and the tempura kingklip. Sprinkle over the toasted sesame seeds and the remaining coriander. Serve with the togarashi mayo for dunking. Great work, Chef!

What should be prepared from my kitchen to make Tempura Kingklip & Ponzu Salad?

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

Tempura Kingklip & Ponzu Salad

Ready to broaden your culinary horizons? Because this recipe puts the ‘adventurous’ in adventurous foodie. Once you’re finished, Chef, you’ll step back in awe that you made a ponzu-dressed apple, carrot & coriander salad, sweet potato wedges, light and crispy tempura kingklip strips and a togarashi mayo.

Tempura Kingklip & Ponzu Salad

with a togarashi Kewpie mayo for dunking

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 65 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Black Sesame Seeds
Carrot
Fresh Coriander
Kewpie Mayo
Kingklip Fillet
Kingklip Fillets
Ponzu Sauce
Self-raising Flour
Sweet Potato
Togarashi Spice

From your kitchen:

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

Serves 1

OH SO SWEET
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SESAME, CRACKLE & POP
Place the sesame seeds in a deep pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside to cool.
PREP STEP
In a small bowl, combine the mayo and the togarashi spice (to taste). Loosen with a splash of water and set aside. Slice ½ the apple into thin wedges. Place in a bowl along with the carrot ribbons and ½ the picked coriander. Just before serving, add the ponzu sauce to the salad and toss until coated.
TASTY TEMPURA
When the sweet potato has 10 minutes remaining, pour 50ml of cold water into a bowl. Gradually whisk in the flour and a pinch of salt (don’t overmix, lumps are fine in this case!) Return the pan to a medium-high heat with 2cm of oil covering the base. Place the kingklip strips in the batter and toss until coated. Using a pair of tongs, lower each piece into the hot oil. Fry for 3-4 minutes, turning as they colour. Remove from the pan, drain on paper towel, and season.
SIMPLY STUNNING!
Plate up the sweet potato wedges, the ponzu salad, and the tempura kingklip. Sprinkle over the toasted sesame seeds and the remaining coriander. Serve with the togarashi mayo for dunking. Great work, Chef!

Sweet Potato - 250g
Black Sesame Seeds - 5ml
Kewpie Mayo - 30ml
Togarashi Spice - 5ml
Apple - 1
Carrot - 120g
Fresh Coriander - 4g
Ponzu Sauce - 30ml
Self-raising Flour - 100ml
Kingklip Fillet - 1

Download the Recipe

Serves 2

OH SO SWEET
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SESAME, CRACKLE & POP
Place the sesame seeds in a deep pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside to cool.
PREP STEP
In a small bowl, combine the mayo and the togarashi spice (to taste). Loosen with a splash of water and set aside. Slice the apple into thin wedges. Place in a bowl along with the carrot ribbons and ½ the picked coriander. Just before serving, add the ponzu sauce to the salad and toss until coated.
TASTY TEMPURA
When the sweet potato has 10 minutes remaining, pour 160ml of cold water into a bowl. Gradually whisk in the flour and a pinch of salt (don’t overmix, lumps are fine in this case!) Return the pan to a medium-high heat with 2cm of oil covering the base. Place the kingklip strips in the batter and toss until coated. Using a pair of tongs, lower each piece into the hot oil. Fry for 3-4 minutes, turning as they colour. Remove from the pan, drain on paper towel, and season.
SIMPLY STUNNING!
Plate up the sweet potato wedges, the ponzu salad, and the tempura kingklip. Sprinkle over the toasted sesame seeds and the remaining coriander. Serve with the togarashi mayo for dunking. Great work, Chef!

Sweet Potato - 500g
Black Sesame Seeds - 10ml
Kewpie Mayo - 60ml
Togarashi Spice - 10ml
Apple - 1
Carrot - 120g
Fresh Coriander - 8g
Ponzu Sauce - 60ml
Self-raising Flour - 200ml
Kingklip Fillets - 2

Download the Recipe

Serves 3

OH SO SWEET
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SESAME, CRACKLE & POP
Place the sesame seeds in a deep pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside to cool.
PREP STEP
In a small bowl, combine the mayo and the togarashi spice (to taste). Loosen with a splash of water and set aside. Slice 1½ of the apples into thin wedges. Place in a bowl along with the carrot ribbons and ½ the picked coriander. Just before serving, add the ponzu sauce to the salad and toss until coated.
TASTY TEMPURA
When the sweet potato has 10 minutes remaining, pour 225ml of cold water into a bowl. Gradually whisk in the flour and a pinch of salt (don’t overmix, lumps are fine in this case!) Return the pan to a medium-high heat with 2cm of oil covering the base. Place the kingklip strips in the batter and toss until coated. Using a pair of tongs, lower each piece into the hot oil. Fry for 3-4 minutes, turning as they colour. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
SIMPLY STUNNING!
Plate up the sweet potato wedges, the ponzu salad, and the tempura kingklip. Sprinkle over the toasted sesame seeds and the remaining coriander. Serve with the togarashi mayo for dunking. Great work, Chef!

Sweet Potato - 750g
Black Sesame Seeds - 15ml
Kewpie Mayo - 90ml
Togarashi Spice - 15ml
Apples - 2
Carrot - 240g
Fresh Coriander - 12g
Ponzu Sauce - 90ml
Self-raising Flour - 300ml
Kingklip Fillet - 3

Download the Recipe

Serves 4

OH SO SWEET
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
SESAME, CRACKLE & POP
Place the sesame seeds in a deep pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting regularly. Remove from the pan and set aside to cool.
PREP STEP
In a small bowl, combine the mayo and the togarashi spice (to taste). Loosen with a splash of water and set aside. Slice the apples into thin wedges. Place in a bowl along with the carrot ribbons and ½ the picked coriander. Just before serving, add the ponzu sauce to the salad and toss until coated.
TASTY TEMPURA
When the sweet potato has 10 minutes remaining, pour 330ml of cold water into a bowl. Gradually whisk in the flour and a pinch of salt (don’t overmix, lumps are fine in this case!) Return the pan to a medium-high heat with 2cm of oil covering the base. Place the kingklip strips in the batter and toss until coated. Using a pair of tongs, lower each piece into the hot oil. Fry for 3-4 minutes, turning as they colour. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
SIMPLY STUNNING!
Plate up the sweet potato wedges, the ponzu salad, and the tempura kingklip. Sprinkle over the toasted sesame seeds and the remaining coriander. Serve with the togarashi mayo for dunking. Great work, Chef!