Instructions: Preheat deep fat fryer to 160c.
1 For the Batter: Sift 120g flour into a medium bowl and crack the egg into the centre. Add the baking powder, ginger and lemon rind. Gradually incorporate the water, stirring continuously and add half the lemon juice to form a lump-free batter.
2 Heat a medium pan and drizzle with 1 tbsp olive oil. Add the tinned pimento and crush in the garlic clove. Add a pinch of paprika and the white wine vinegar or lemon juice, and warm gently on a low heat.
3 Cut the white radish in half and cut into diagonal slices. Put to one side. Cut the butterfish tail into two separate fillets by carefully slicing down either side of the centre bone. Cut each fillet into five or six pieces.
4 Place the butterfish pieces in the flour and coat well. Take the butterfish out of the flour, dust well and place into the batter. Test the heat of the oil by inserting a small cube of bread.
5 Make sure the butterfish pieces are well coated in batter, lift the basket slightly out of the oil and place the fish carefully in the basket. Lower into the oil and cook for about a minute.
6 Remove the sauce from the heat and use a hand blender to emulsify the sauce until a fairly smooth consistency has been achieved. Heat a wok and drizzle with groundnut oil. Add the carrots, white radish and celery and stir-fry for a minute.
7 Add the red pepper and baby corn and keep stir-frying. Add the sugar snap peas, 2 tbsp soy sauce, pinch of Chinese five spice, 1 tbsp sesame seeds and the rest of the lemon juice. Toss for another 20 seconds and turn off the heat.
8 When the butterfish is crisp and golden, remove from the oil and place on a kitchen towel-covered plate to drain off excess oil. Season well with salt and pepper.
7 To serve, stack up the vegetables in the centre of the serving plate forming a nest effect and add the butterfish pieces on top or around the nest. Carefully drizzle the sauce around the arrangement and serve. Garnish with a sprig of flat leaf parsley and a lemon wedge.
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