Supplied by New Zealand Wasabi Limited Serves 8 -12
900g / 2 lb Salt Cod (salted white fish can be substituted).
Milk
Batter
100g / 4 oz plain flour
1 tsp salt
200 ml / 7 fl oz milk
2 Tbsp ouzo or brandy
1 egg, lightly beaten
2 Tbsp chopped fresh coriander
Garnish
Lemon wedges
Fresh coriander sprigs
Wash Salt Cod. Place in bowl and cover with cold water. Leave to
soak 12 hours. Drain fish. Rinse under cold running water. Pat
dry. Remove skin. Cube the fish. Place in shallow dish. Cover with
milk Leave to soak another 2 hours. Wash fish again. Pat dry. Make
batter as follows:- Sift flour and salt in big bowl. Make well in
centre Gradually beat in milk, ouzo, or brandy and egg to make
smooth pouring batter. Stir in coriander and set aside 30 minutes.
Heat oil in heavy based pan to 1800C/3500F Dust the fish cubes with
flour. Dip in batter and deep fry 4 - 5 minutes until golden brown.
Drain on kitchen paper. Serve with NAMIDA New Zealand Wasabi Garlic
Sauce.
New Zealand Wasabi Garlic Sauce
2 - 3 slices of stale white bread, crusts removed.
4 Tbsp water
2 garlic cloves, chopped
1 Tbsp lemon juice
Pinch of cayenne pepper
6 Tbsp olive oil
1 Tbsp Wasabi paste - Mild
Vegetable oil for deep frying.
4 Tbsp flour
Pour water over bread and soak 5 minutes. Squeeze out water. Place
bread, Wasabi Paste, garlic lemon juice and cayenne in a blender
and blend to make thick paste. Gradually add in oil little by
little to form thick sauce thinning with 2 - 3 Tbsp boiling water
if too thick. Put into a bowl and set aside.