Clifton, a trained chef, draws on his grandfather’s Malaysian influence and whips up three dishes that make for a scrumptious meal. Using locally caught Skippy (fish) for his tempura, he adds an Asian-inspired salad and spicy blachung to be served together for a summer time meal.

Serves
6

Preparation

30min

Cooking

1hr
By
Average: 2.2 (11 votes)
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Ingredients

Tempura Fish

  • 2 ½ cups Plain flour
  • Pinch Salt
  • 30ml White Vinegar
  • 100ml Soda water
  • Fish (any type) cut into fingers

 

Blachung

 

  • 2 Large Onions
  • 500ml Vegetable Oil
  • 1 pkt Ikan Bilis (dried fish)
  • 1 pkt Dried shrimp
  • 40g Shrimp Paste
  • 20g Sugar
  • 60ml Vinegar
  • 30ml Fish Sauce
  • 500g Tomato Paste
  • 500ml Water
  • 1 ½ cup Dried Chillies

 

 

Asian Style Salad

 

  • 1 Large Carrot
  • 1 Large Red onion
  • 40g Cherry Tomatoes
  • ½ Bunch Ice Berg lettuce
  • 1 Large Red Capsicum
  • Pinch of Pepper
  • Pinch of Salt

Salad Dressing

  • 15ml Sesame oil
  • 20ml Soy Sauce
  • 2 tbsp. Sugar
  • 40ml White Vinegar
  • 10ml- Fish Sauce

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Tempura Fish

Pre heat frying pan with enough oil to fry the pieces of fish in.

Put all ingredients except ½ cup of flour into a bowl and mix until a thick smooth consistency.

Coat the fish with flour, dip it into the batter until all covered

Then cook in deep fryer until golden brown and crispy.

Turn off stove and let sit for 10 mins before serving.

Serve with steamed rice (medium or long grain) or your choice of fresh salad.


Blachung

Slice onion and put into a deep pot add oil and put onto the stove on high heat.

Put dried shrimp and dried Ikan bilis into food processor and blitz on high until it is mostly powder, then put into a bowl

Put the shrimp paste and vinegar into the food processor and blitz until it is a smooth paste

Add to the same bowl as the dried shrimp and ikanbilis.

Add all the other ingredients to the bowl and mix until it is all combined. (Leave aside)When the onions are all golden brown stir in the mix from the bowl and cook for 10mins on low.

Turn off stove and let sit for 10 mins before serving.

Serve with steamed rice (medium or long grain) or your choice of fresh salad.


Asian Style Salad

Julienne carrot, slice red onion, quarter cherry tomatoes, thinly slice lettuce, thinly slice capsicum and put all ingredients into a bowl add dried shallots and salt and pepper and mix.

 

Salad Dressing

Put all ingredients into a bowl and mix until sugar is completely dissolved.