2 green onions, chopped
1 long green chilli, seeds removed and chopped
¼ cup coriander leaves
¼ cup sesame oil
Vegetable oil, to shallow fry
2 tbsp kewpie mayonnaise
150ml iced cold water
100g plain flour sifted, plus extra to dust
4 x John Dory fillets, cut into three
240g green tea noodles, cooked
¼ cup finely grated daikon
Green onion oil
Purple shiso, to serve
Bonito flakes, to serve
⅓ cup mirin
¼ cup soy sauce
1 tbsp dashi powder
Agadashi Style John Dory with Green Tea Noodles How To
- To make the agadashi sauce mix the mirin, soy, dashi powder and 1½ cups water in a medium saucepan over medium heat and bring to a simmer. Remove from heat and keep warm.
- To make green onion oil, place the green onion, chilli, coriander, sesame oil and ¼ cup of water in a small food processor or blender and blend until smooth. Season and set aside.
- Fill a medium saucepan or wok three-quarters full with vegetable oil. Place over medium heat until it reaches 180°C on a deep-frying thermometer.
- Mix the mayonnaise and iced water together using chopsticks in a medium bowl until combined. Place the flour in a separate bowl, add the mayonnaise and water mixture and mix with the chopsticks until just combined. Dust the fish in flour. Working in batches dip the fish into the batter and lower into the oil. Cook for 3-4 minutes, or until golden and fish is cooked. Drain on absorbent paper. Repeat with remaining fish.
- To serve, divide noodles and agadashi broth between 4 shallow bowls. Top with fish and serve with daikon, green onion oil, shiso and bonito flakes.
Using chopsticks to mix the tempura batter ensures a light batter. If you make your batter ahead of time, keep it refrigerated until ready.