“A delicious, refreshing alternative to the traditionally dipped Japanese Tempuras. This is Chinese cooking with a twist, incorporating the best of Chinese and Japanese cuisine! Best of all, it's relatively simple to make, and tastes absolutely great as a one pot meal served with jasmine rice, or on it's own, as a low-carb meal!”

Ingredients Nutrition

  • 1 (2 ounce) packet tempura mix
  • 500 g pacific dory fillets (Or other flaky fish)
  • 1 medium red pepper
  • 1 medium green pepper
  • 1 medium orange bell pepper
  • 1 large onion, sliced
  • 3 sprigs coriander, chopped
  • For Cornflour Mixture
  • 4 tablespoons abalone sauce
  • 2 teaspoons cornflour
  • 4 tablespoons water
  • For Sauce Seasoning
  • 24 ml water
  • 1 teaspoon oil
  • For Stir-frying
  • 3 tablespoons oil
  • For Deep frying
  • 3 cups oil


  1. Firstly, follow instructions on tempura batter packet.
  2. Slice the fish fillets into 2 - 4 inch chunks, and coat with tempura batter.
  3. Heat the oil for deep frying (3 cups) in a shallow pan, and deep fry till golden brown. Set Aside.
  4. In a wok, put 3 tablespoons of oil in and fry onions for 2 minutes on medium until fragrant.
  5. Add assorted peppers in and stir-fry on high heat till cooked, or if desired, till slightly charred (for a pleasant, sharper taste.).
  6. Add in the deep fried fish fillets with the peppers, fry on high heat for 1 minute Cover, and leave to simmer on low heat.
  7. While fish and peppers are simmering, in a sauce pan, heat 1 teaspoon of oil and heat on medium flame.
  8. Add 4 tablespoons of abalone sauce and fry for a few seconds. Then, add the cornflour and 4 tablespoon of water together separately into a cup, mix well, add to abalone sauce. Stir gently until mixture is bubbling.
  9. Pour the abalone sauce seasoning into the simmering wok. Take off heat.
  10. Mix chopped coriander with the stir-fry dish. Serve immediately.

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