Filter
Reset
Sort ByRelevance
Joedaddy
Fish tempura with fresh coleslaw
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the coals with the onion and sprinkle with cumin and salt.
-
Beat the sour cream with the lemon juice.
-
Slice the peel of the grapefruit thickly and cut the parts between the fleece. Do this above the coals so that the juice can drip into it.
-
Spoon the coals with the wedges of grapefruit and lemon cream and leave to stir for at least 30 minutes.
-
In the meantime, cut the fish into equal bars and pat dry with kitchen paper. Sprinkle with salt.
-
Beat the egg yolks with the flour and beat the mineral water through it until it becomes an airy, thin batter.
-
Heat the oil to 180ºC.
-
Quickly get the fish through the batter so that a thin layer sticks and fry briefly in small portions. Keep warm on parchment paper in the oven (75 ° C).
-
Meanwhile, pour the herbs through the coleslaw and serve at the tempura.
-
15 minLunchchicken drumsticks, chicken spices, olive oil, mango, unsalted mixed nuts, arugula, lime juice, honey, olive oil,mango salad with nuts and chicken
-
20 minLunchpie, deep-frozen stir-shrimp, peanut oil, capers, fennel bulb, cooking cream, cream cheese natural, White wine, smoked salmon, salmon fillet, dill,patty with salmon and shrimps
-
25 minLunchlow-fat margarine, garlic, sambal oelek, bread, salami, cucumber, cheese spread, tomato,spicy club sandwich
-
15 minLunchcouscous, water, ready-to-eat avocado, goat cheese natural 45, radish, fresh flat parsley, lemon, traditional olive oil, sesame oil, mild sprout,couscous salad with goat's cheese, avocado and sprouts
Nutrition
575Calories
Sodium0% DV0g
Fat45% DV29g
Protein76% DV38g
Carbs12% DV37g
Fiber0% DV0g
Loved it