Tempura Fish Stir-Fry With Assorted Peppers Japanese cooking recipe

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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

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

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