Recipes
Photo by Photo by Emily Sterne
Sesame Tempura Cod with Honey-Vinegar Dipping Sauce
Episode 803: Organic Rice Vinegar and Honey
Serves 4
Ingredients
Chilled club soda
1/4 cup of Yanjing beer
2 cups rice flour
1 teaspoon chile powder
¼ cup untoasted sesame seeds
1 ½ pounds Cod fillet, 2x2x4 inch pieces, approximately
5 scallions, whole
3 tablespoons honey
1/4 cup Wanjashan, naturally brewed, organic rice vinegar
3 tablespoons chopped chives
Sea salt
Freshly ground black pepper
Directions
Fill a stock pot with 3 inches of oil and preheat to 350 degrees. Make tempura batter by whisking in the club soda, beer with the rice flour, chile powder and sesame seeds. Looking for a pancake batter consistency. Dip cod and fry until golden, brown and delicious about 6-8 minutes. Dip scallions in batter to coat and fry until golden, brown and delicious about 3 minutes. When done remove the cod and scallions and drain on paper towel-lined plate. Season with sea salt. Meanwhile, mix honey, naturally brewed rice vinegar and chives. Check for seasoning.. Serve with dipping sauce on the side.
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