eCook Meal
Yellowtail & Tempura Veggies
with lemon juice & pickled chilli
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R118.21
for 4 servings · R29.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Apple Cider Vinegar needs 40 mlApple Cider Vinegar 250 ml 250 ml at R41.99 · 16% of packR6.72
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
Not in the Woolies basket — source these elsewhere:
- Line-caught Yellowtail Fillets
- Tempura Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Cucumber, Garlic, Green Beans, Lemon Juice, 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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Yellowtail & Tempura Veggies?
Apple Cider Vinegar, Carrot, Chilli, Cucumber, Garlic, Green Beans, Lemon Juice, Line-caught Yellowtail Fillets, Piquanté Peppers, Salad Leaves, Tempura Flour
How many calories does Yellowtail & Tempura Veggies have?
501 calories
How much fat content does Yellowtail & Tempura Veggies have?
grams