Baja Bowl Recipe
Tempura Chatham Cod, Cango, Jalapeno, Avocado, Cabbage Slaw, Jasmine Rice, Salsa Verde
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Ingredients
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Tempura Chatham Cod
Cango
Jalapeno
Avocado
Cabbage Slaw
Jasmine Rice
Salsa Verde
Method
Tempura Chatham Cod
- 1
Prepare the Tempura Batter
In a mixing bowl, combine the tempura batter mix with cold water. Whisk until smooth and slightly frothy.
- 2
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (180°C).
- 3
Fry the Cod
Dip each Chatham Cod fillet into the tempura batter, allowing any excess to drip off. Carefully place the battered fillets into the hot oil and fry for about 4-5 minutes or until golden brown. Remove and drain on paper towels.
Cango
- 4
Prepare Cango
If using fresh cango, peel and chop it into small pieces. If using canned, drain and set aside.
Jalapeno
- 5
Slice the Jalapeno
Remove the stem and slice the jalapeno pepper into thin rounds. Remove seeds if you prefer less heat.
Avocado
- 6
Slice the Avocado
Cut the ripe avocados in half, remove the pit, and slice them into wedges.
Cabbage Slaw
- 7
Prepare the Slaw
In a bowl, combine shredded green cabbage, shredded carrot, and thinly sliced red onion.
- 8
Dress the Slaw
In a separate small bowl, whisk together rice vinegar, olive oil, salt, and black pepper. Pour this dressing over the vegetable mixture and toss to combine.
Jasmine Rice
- 9
Cook the Rice
In a saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until the rice is tender and the water is absorbed. Fluff with a fork.
