Sea bass tempura with baby leek, pine nut and sultana salad


  • 50g/1¾oz plain flour
  • 250g/9oz fillet sea bass, cut into strips
  • 2 free-range eggs, beaten
  • 1 tsp mixed spice
  • 3 tbsp cornflour
  • salt and freshly ground black pepper
  • 75ml/2½fl oz sparkling mineral water
  • + 15 more ingredients
    • sunflower oil for deep frying
    • 4 tbsp Greek yoghurt
    • 8 fresh basil leaves, chopped
    • squeeze lemon juice
    • salt and freshly ground black pepper
    • 4 baby leeks, sliced into thin strips
    • 50g/1¾oz pine nuts
    • 50g/1¾oz sultanas
    • handful fresh basil leaves
    • handful fresh dill
    • handful fresh flat leaf parsley
    • 1 lime, juice only
    • 2 tsp soy sauce
    • 3 tbsp olive oil
    • 1 lime, cut into wedges, to garnish

1. For the sea bass tempura, place the flour into a bowl. Roll the sea bass strips in the flour until they have been covered. Shake off the excess flour. 2. Transfer the remaining flour along with the eggs, spice, cornflour, salt and freshly ground black pepper into a large bowl. Gradually stir ...

View full recipe at SpringPad


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