Tempura Monkfish Martinis with Ginger Lemon Dipping Sauce
2 monkfish tails (approx 150g each)
8 6” BBQ skewers
1 ½ cups of rice flour (or plain white flour)
1 tbsp Arrowroot
1.5 ltr chilled sparking water
2 tbsp lemon juice
2 tbsp ginger juice
1 tbsp maple syrup
2 tbsp shoyu soya sauce
½ cup water
1 ltr (approx) cold pressed sunflower frying oil
Mix the flour and arrowroot in a bowl then add the water bit by bit, stirring with a whisk, until you get a thick batter consistency. Place in the fridge until just before you fry your fish.
Mix lemon juice, ginger juice, maple syrup, shoyu, and water in a jug and blend quickly with a hand whisk then pour a small amount of dip into the bottom of four martini glasses
Cut fish into small ‘fish finger’ shapes and pierce lengthways onto the skewers so the fish has skewer all the way through its length and there is still enough skewer left to hold like a lolly pop.
Heat the frying oil in a wok or deep frying pan. The oil is hot when a small drop of batter returns to the surface immediately. Pick up the fish by the skewer end and dip into the batter, making sure to completely coat the fish. Gently drop into the hot oil one at a time and fry 2-3 minutes or until the batter starts to turn golden. You can fry about three or four at once, just make sure they have space to bob about in the oil. Remove from the oil using a slotted spoon or chopsticks then drain on kitchen paper and serve, skewer end up in the martini glasses.