Tempura Fish Noodle Salad with Lemon Ginger Citronette Recipe

This was tonights dinner. It lasted about 5 minutes – it was absolutely delicious. The fish is a bassa (freshwater fish) fillet. It was dipped in a commercial tempura batter and shallow-fried in sunflower oil. It was served on a salad of cos lettuce, rocket, tomato, rehydrated sliced shiitake mushrooms, and rice noodles. It was all drizzled with a citronette dressing made of lemon zest, grated fresh ginger, lemon juice, honey, caster sugar, soy sauce, five spice powder, cracked black pepper, and olive oil (pictured above in the dressing shaker thingo).

Absolutely superb – we’ll definitely be making this again.

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