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    Saturday, November 14, 2015

    Asian-style fish and sesame-salt chips Recipe

      Asian-style fish and sesame-salt chips Recipe

        1 cup (150g) plain flour, sifted
        330ml bottle Japanese beer (we used Asahi)
        2 teaspoons chilli flakes
        1/4 cup coriander leaves, finely chopped, p
        2 x 200g skinless salmon fillets, pin-boned, cut into 1.5cm-thick strips
        1/3 cup (80ml) soy sauce
    lus extra leaves to serve
        1 tablespoon black sesame seeds, toasted
        1 tablespoon white sesame seeds, toasted
        Sunflower oil, to deep-fry
        750g packet shop-bought frozen chips
        2 tablespoons rice wine vinegar

    Asian-style fish and sesame-salt chips Recipe

        Step 1

        Place salmon in a bowl with 2 tablespoons soy sauce and toss to combine, then set aside to marinate while you prepare the batter.
        Step 2

        Place the flour in a bowl. Whisk in the beer and stir in the chilli flakes and chopped coriander. Stand for 10 minutes.
        Step 3

        In a small separate bowl, combine the sesame seeds with 1 teaspoon salt. Set aside.
        Step 4

        Half-fill a large saucepan with sunflower oil and heat to 190°C (if you don't have a kitchen thermometer, a cube of bread will turn golden in 30 seconds when the oil is hot enough).
        Step 5

        Pat the salmon dry on paper towel. In batches, dip the salmon in the batter, allowing excess to drip back into bowl, and deep-fry for 1-2 minutes until crisp and golden. Remove with a slotted spoon and drain on paper towel. Keep warm.
        Step 6

        Deep-fry the chips according to the packet instructions. Drain on paper towel, then toss with the sesame salt.
        Step 7

        Mix vinegar and remaining 2 tablespoons soy sauce in a small bowl. Serve fish and chips with dipping sauce and extra coriander.

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    Item Reviewed: Asian-style fish and sesame-salt chips Recipe Rating: 5 Reviewed By: Mrs. Chef
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