Tempura Battered Monk Cheeks with an Asian Dip

Ingredients

• 200g of monkfish cheeks
• 100g corn flour
• 150g self-raising flour
• Some soda water if possible or ice cold tap water
• 1tbsp. Salt
• 50ml fish sauce
• 50ml dark soy sauce
• 50ml rice wine vinegar (or white wine/cider vinegar will do)
• 100ml of sesame oil
• 1 tsp of garlic pureed
• 1 tsp. of ginger pureed
• 1 pinch of dried chilli flakes
• 1 litre vegetable oil