Asian Tempura Monkfish with Ponzu and Steak
Asian Tempura Monkfish with Ponzu and Steak, the best of both worlds! The batter is lovely and light...the secret ingredient...fizzy water!
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Ingredients
- 2 x 200g sirloin steak
- Splash of veg oil
- 12 slices of monkfish
- 200g self raising flour
- 15ml sake
- 250ml fizzy water
- 1 tbsp thai basil chopped
- 1 tbsp coriander chopped
- 3 egg yolks
- 1 tbsp Dijon mustard
- 200ml veg oil
- 2 tbsp ponzu
- 1 tbsp yuzu
- Micro coriander
- Chilli fonds
- Red amarainth
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