Luxurious bowl with cod tempura and mango

Step 1

Fill a small bowl with 60 ml of water per person and place it in the freezer. Bring plenty of water to the boil in a pan with a lid for the rice. Cook the rice, covered, for 12-15 minutes. Then drain if necessary and allow to steam without lid.

Step 2

Mix in a bowl per person: 11/2 tbsp white wine vinegar, 1 tsp sugar and a pinch of salt. Mix in the red cabbage, white cabbage and carrot and set aside. Stir regularly to allow the flavors to infuse.

Step 3

Cut the avocado in half and remove the pit and peel. Cut the flesh into slices. Peel the mango and cut the flesh into cubes. Squeeze the lime. Cut the cucumber into cubes. Mix the mayonnaise in a small bowl with per person: 1/2 tsp lime juice and 1 tsp sugar. Add more lime juice if you like it sour. Season with salt and pepper.

Step 4

Pat the cod dry with kitchen paper and cut into 2 by 2 cm pieces. Season with salt and pepper. In a deep plate, mix 20 g flour per person with a good pinch of salt. Remove the small bowl of cold water from the freezer. In a large bowl, make a batter of per person: 1/2 egg, 60 ml ice water and 50 g flour. Heat the sunflower oil in a frying pan over medium heat.

Step 5

Check whether the frying pan with oil is hot. Prepare a plate with kitchen paper to allow the tempura to drain after baking. Dip the cod cubes first in the flour and make sure that the cubes are covered all over. Then dip the cod in the batter and carefully place in the oil. Fry the tempura for 3 - 4 minutes per side, or until it has a golden brown crust.

Step 6

Divide the pandan rice between deep plates or bowls. Place the sweet and sour salad on top of the rice. Divide the cod tempura, avocado, mango, soybeans and cucumber in nice heaps over the rice. Garnish with the lime mayonnaise and sesame seeds. Add soy sauce if desired. Serve extra dressing seperately.