Source: The Culinary Institute of America | Catégorie: Plats principaux

Crispy Tempura Cod over Napa Cabbage Slaw With Green Onion Ginger Sauce

Recipe developed at The Culinary Institute of America by Chef Instructor Almir Da Fonseca.

Crispy Tempura Cod over Napa Cabbage Slaw With Green Onion Ginger Sauce

INGRÉDIENTS

  • 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

PRÉPARATION

  • 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.

RENDEMENT

6 servings

PORTION

1 fish fillets, 1/2 cup (125 mL) slaw and 2 Tbsp (30 mL) sauce

VALEUR NUTRITIVE

Per Serving

Calories460
Lipides29 g
Gras saturés2.5 g
Cholestérol20 mg
Glucides34 g
Fibres1 g
Protéines14 g
Sodium200 mg