Source: The Culinary Institute of America | Category: Entrees

Crispy Tempura Cod over Napa Cabbage Slaw

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

Crispy Tempura Cod over Napa Cabbage Slaw

Ingredients

  • 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

Instructions

  • 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.

Yield

6 servings

serving size

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

nutritional analysis

Per Serving

Calories460
Total Fat29 g
Saturated Fat2.5 g
Cholesterol20 mg
Carbohydrates34 g
Fiber1 g
Protein14 g
Sodium200 mg