Perch with Fresh Fruit Dipping Sauce

[imported_admin]

A superb combination of sweet white fish and tangy citrus juice. Remember that tempura batter is correctly served a pale golden colour rather than darker brown. (Serves 4-6)

1 kg pearl perch, skinned and boned
plain flour
oil for frying

BATTER:
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 cups cold water

SAUCE:
3 tablespoons lemon juice
3 tablespoons orange juice
1 tablespoon lime juice
2 tablespoons pineapple juice
2 tablespoons sugar
1 teaspoon grated ginger
1/4 cup water mixed with 1 teaspoon cornflour

* Cut fish into strips 2cm x 5cm. Refrigerate.
* Combine all sauce ingredients in a small pan.
* Bring to boil and serve warm.
* Combine flour, salt and baking powder in a bowl.
* Quickly mix in water. Batter is meant to be a bit lumpy.
* Heat oil in wok or large heavy pan.
* Dust fish with plain flour.
* Dip into batter and allow excess to drip off.
* Fry 2-3 minutes until lightly browned. Don't crowd pan.
* Drain on paper towels.
* Arrange fish with dipping sauce and decorate with orange, lime and lemon slices.