Tempura Snapper with Spicy Ponzu

Mild, sweet snapper, wrapped in tempura crunch, and drizzled with a smack of spicy ponzu dressing collide in a trifecta of seriously lovely flavours.


  • Ingredients:
  • • 200g - 2 snapper fillets, skinned, pin boned (ask your fishmonger to do this for you)
  • • 150g tempura flour
  • • 25g potato starch
  • • 350-420ml cold soda water
  • • 1 litre of vegetable oil, for cooking

  • Garnish:
  • • 1 chilli, julienned
  • • Small piece of ginger, julienned
  • • 1 spring onion, julienned
  • • bonito flakes

  • Spicy Ponzu

  • Ingredients:
  • • 60ml lemon juice
  • • 30ml lime juice
  • • 35ml orange juice
  • • 50ml rice vinegar
  • • 125ml Yamasa soy sauce
  • • 15ml tamari


  • Slice snapper fillets on an angle, approximately 15mm wide
  • Mix tempura flour and potato starch together, until well combined
  • Add soda water to the flour and potato starch and mix until just combined (should be a thin consistency). Reserve a small amount of flour to dust the snapper
  • Add oil to a deep saucepan, or deep fryer, and heat to 180°C
  • Dust snapper slices in reserved flour, dip into tempura batter, and carefully place in the hot oil for 2 to 3 minutes until cooked, crisp and golden
  • Allow to cool on a rack
  • Pile tempura snapper on a plate, garnish with chilli, ginger, spring onion and bonito flakes.
  • Serve with spicy ponzu on the side

Spicy Ponzu

  • Mix all ingredients together until well combined and leave to stand for 24 hours