Fish and vegetable tempura with coriander peanut pesto

Name: Fish and vegetable tempura with coriander peanut pesto
Cuisine: Australian
Ingredients: 80 ml/2½ fl oz extra-virgin olive oil; ½ green capsicum/bell pepper, cut into quarters; 8 asparagus tips; 1 cup Tempura Batter; 16 teaspoons Coriander Peanut Pesto; 8 snow peas, trimmed; 4 round slices eggplant/aubergine; 4 round slices eggplant/aubergine; ½ green capsicum/bell pepper, cut into quarters; 8 small fish fillets; vegetable oil, for deep-frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

vegetable oil, for deep-frying
8 small fish fillets
8 snow peas, trimmed
4 round

Europe
Oceania
Australia
Italy
Starter
Fish course
Pescatarian
Mediterranean

Method

Heat vegetable oil in a deep-fryer or large pot to 180°C/350°F.
Dip fish pieces and vegetables in tempura batter and fry quickly, in small batches, in hot oil for 2-3 minutes or until crispy. Remove with a slotted spoon and set aside to drain on paper towel. Repeat until all fish and vegetables have been cooked.
Mix coriander peanut pesto with olive o