TEMPURA HAKE
& PORTUGUESE STEAK

1. For the hake: Mix together 250 g of the Lightly Seasoned Tempura Batter R/P and water until no lumps remain. 2. Place the remainder of the dry batter into a separate bowl. Place the fish strips into the bowl with the dry batter and toss until well coated. Dip into the wet batter. 3. Place the coated fish into a fryer with the basket fully submerged in the oil. Do not stack the fish in the basket. Deep-fry in batches at 170°C - 175°C for 2 - 3 minutes or until golden brown and cooked through. 1. For the steak: Add water to the Portuguese Peri Tikka Marinade/Glaze RTM R/P while stirring continuously to avoid any lumps. Add a ¼ cup of the oil and mix through. Allow to stand for ± 15 minutes to thicken. 2. Toss the steak cubes in the remaining oil. Heat a non-stick pan over medium to high heat and sear meat for ± 1 minute on each side. Remove from pan and set aside. 3. Add the marinade to the pan and bring to the boil. Reduce heat and simmer for 5 - 8 minutes or until reduced and thickened. 4. Add the seared meat cubes and mix to coat well. Continue to cook for 1 - 2 minutes. Serve immediately.