Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Hoki fillet (or substitute orange roughy)

  2. 4 oz 113g Long-shredded coconut Dipping Sauce

  3. 1/2 cup 118ml Orange marmalade

  4. 1/4 cup 59ml Honey

  5. 2 tablespoons 30ml Grated horseradish - squeezed dry

  6. 1/8 teaspoon 0.6ml Cayenne pepper

  7. 1 tablespoon 15ml Lemon juice - or to taste

  8. 1 Fresh ginger - (abt 1") - shredded Tempura Batter

  9. 1 Egg - combined with Milk - to make

  10. 2/3 cup 1 cup 62g / 2 1/5oz Flour

  11. 1 Paprika

  12. 1 Ice cube

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Assemble the dipping sauce ahead of time, and don't be afraid to vary the ingredients to taste. Try raspberry jam instead of orange marmalade. Wing it! For the tempura batter, lightly beat the egg with chopsticks inside a cup measure. Pour milk on top of egg to make 2/3 cup (milk plus egg). Add flour and stir well till smooth. Add ice cube and stir in to make the batter crisper. Dip foods to be fried in this batter. It should be thin and drippy. The paprika is to give the batter a warmer color liked by Westerners. May be omitted. Cut the fish into fingers about 1/2-inch by 3 inches. Using tongs, dip them into the tempura batter, and then drag them through the coconut, which will stick. Deep fry. Do some tempura veggies to go along. Do you like the old soy sauce, vinegar, red oil mix for dim sum? No one says you can't have that too. By the way, slivered almonds work well instead of coconut. These also make nice passing hors d'oeuvres. This recipe yields 4 servings.


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