Crispy Tempura Cod over Napa Cabbage Slaw
Recipe developed at The Culinary Institute of America by Chef Instructor Almir Da Fonseca.
INGREDIENTES
- Napa Cabbage Slaw
- 2 Tbsp Japanese mustard 30 mL
- 2 Tbsp rice wine vinegar 30 mL
- 2 Tbsp orange juice 30 mL
- 1 tsp sesame seeds, toasted 5 mL
- 3/4 cup canola oil 175 mL
- 4 cups Napa cabbage, shredded 1 L
- 1 cup red bell pepper, thinly julienned 250 mL
- 1/2 cup green onions, thinly julienned 125 mL
- 2 Tbsp chives, chopped 30 mL
- 2 Tbsp parsley leaves, minced 30 mL
- 1/2 cup orange segments 125 mL
- 1/2 tsp sea salt 2 mL
- 1/4 tsp pepper, freshly cracked 1 mL
- Tempura Batter
- 1 2/3 cup all-purpose flour 400 mL
- 1 1/2 cups cornstarch 375 mL
- 2 cups cold sparkling water 500 mL
- Assembly
- 1/4 cup parsley or chives, chopped 60 mL
- 12 cod, halibut or snapper fillets, about 2 oz each
- 2-4 cups canola oil for frying 500 mL-1L
- Green Onion-Ginger Sauce
- 2 bunches green onion, lightly blanched
- 2 Tbsp rice wine vinegar 30 mL
- 1 Tbsp lemon juice 15 mL
- 2 Tbsp shallots, minced 30 mL
- 3 Tbsp ginger, peeled and minced 45 mL
- 1/2 tsp granulated sugar 2 mL
- 1 cup canola oil 250 mL
- 1/2 tsp sea salt 2 mL
- 1/4 tsp pepper, freshly cracked 1 mL
INSTRUCCIONES
- Napa Cabbage Slaw
- 1. In blender, process mustard, vinegar, orange juice and toasted sesame seeds until smooth; slowly add canola oil a little at a time until well emulsify.
- 2. In bowl, combine cabbage, bell pepper, green onions, chives, and parsley and toss with dressing. Let coleslaw set 1 hour in refrigerator before using.
- 3. When ready to serve, gently fold orange segments into coleslaw and season with salt and pepper.
- Tempura Batter
- 4. In bowl, combine flour, cornstarch, water and parsley; keep cold until ready to use.
- 5. In deep saucepan, heat canola oil to 350 °F (180 °C). Dip each piece of fish in batter and fry until golden and crispy, about 6 minutes. Serve with Napa Cabbage Coleslaw and Green Onion Ginger Sauce.
- Green Onion-Ginger Sauce
- 6. In saucepan, blanch green onions in salted boiling water. Drain well and place in blender. Add vinegar, lemon juice, shallots, ginger and sugar; blend until smooth. Slowly add canola oil until ingredients are well emulsified and season with salt and pepper.
RINDE
6 servings
TAMAÑO DE LA PORCIÓN
1 fish fillets, 1/2 cup (125 mL) slaw and 2 Tbsp (30 mL) sauce
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 460 |
| Grasa total | 29 g |
| Grasa saturada | 2.5 g |
| Colesterol | 20 mg |
| Carbohidratos | 34 g |
| Fibra | 1 g |
| Proteína | 14 g |
| Sodio | 200 mg |
