Baked Whole Fish With Tahini Sauce and Tempura Vegetables

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  • Uploaded 9 years ago

Ingredients

  • 2 medium Red Snapper or 2 medium sea bream
  • 1⁄3 cup Lime Juice
  • 1⁄2 cup Dry White Wine
  • 1⁄2 cup Water
  • 1 tablespoon Lemongrass, fresh chopped finely
  • 1⁄4 cup Fresh Coriander, chopped coarsely
  • 1⁄4 cup Parsley, chopped coarsely
  • 3⁄4 cup Tahini paste
  • 3⁄4 cup Water
  • 2 Garlic Cloves, crushed
  • 1 1⁄2 tablespoons Lime Juice
  • 1 1⁄2 teaspoons Soy Sauce
  • 2 tablespoons Fresh Coriander, finely chopped
  • 2 tablespoons fresh Parsley, finely chopped
  • 3⁄4 teaspoon Sugar
  • 1 Egg, beaten lightly
  • 1 cup Plain Flour
  • 1 cup Cornflour
  • 2 cups iced soda Water
  • 1 Carrot, slice pieces off with a vegetable peeler
  • 1 small red Capsicum, seeded cut into squares
  • 1 Onion, cut into wedges
  • 8 Shiitake Mushrooms, stems removed and halved
  • 8 -10 stalks baby Asparagus
  • 2 sheets yaki Nori (toasted seaweed)
  • 1 small Sweet Potato, sliced thinly
  • 20 g dried wheat Noodles, cut in half for decoration
  • 1 cup primary Dashi (you can usually buy this instant from most Asian grocery stores and just prepare according to packet)
  • 1⁄3 cup light Soy Sauce
  • 1⁄3 cup Mirin
  • 3 teaspoons fresh Ginger, grated
  • 1 1⁄2 teaspoons Sugar