Baked Wole Fish With Tahini Sauce And Tempura Vegetables

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/3 cup lime juice

2 medium red snapper or sea bream

1/4 cup fresh coriander , chopped coarsely

1 tablespoon lemongrass , fresh chopped finely

1/2 cup water

1/4 cup parsley , chopped coarsely

1 cup plain flour

2 cups iced soda water


20 g dried wheat noodles, cut in half for decoration

Tahini Sauce

1 small red capsicum , seeded cut into squares

1 1/2 teaspoons soy sauce

1/3 cup light soy sauce

1 cup primary dashi (you can usually buy this instant from most Asian grocery stores and just prepare according to packet)

1 1/2 tablespoons lime juice

2 sheets yaki nori (toasted seaweed)

8 shiitake mushrooms, stems removed and halved

1 onion , cut into wedges

1 1/2 teaspoons sugar

2 garlic cloves , crushed

1/3 cup mirin

3 teaspoons fresh ginger , grated

3/4 cup water

8-10 stalks baby asparagus

1 egg , beaten lightly

1 carrot , slice pieces off with a vegetable peeler

Dipping sauce

3/4 cup tahini paste

1 cup cornflour

2 tablespoons fresh coriander , finely chopped

1 small sweet potato , sliced thinly

2 tablespoons fresh parsley , finely chopped

Tempura Batter

3/4 teaspoon sugar

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