Yellowtail & Tempura Veggies

Name: Yellowtail & Tempura Veggies
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
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

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

4.8

37 reviews

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

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!

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!

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!

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Yellowtail & Tempura Veggies?

The preparation time for Yellowtail & Tempura Veggies with lemon juice & pickled chilli is between 30 and 50 minutes.

What is the total time required to make Yellowtail & Tempura Veggies with lemon juice & pickled chilli?

The total time required to make Yellowtail & Tempura Veggies with lemon juice & pickled chilli is between 45 and 65 minutes.

How many servings does Yellowtail & Tempura Veggies provide?

4 servings

What are the main ingredients in Yellowtail & Tempura Veggies?

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

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!