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Tempura Haddock with Slaw and Ponzu Dipping Sauce

Crispy light battered tempura haddock will add warmth to this cabbage slaw topped with sweetness of mandarins and crunch of macadamia nuts. By complementing it with a ponzu sauce on a side, your weeknight dinner will get an Asian fusion twist and leave you with a memorable experience.
Serves: 4
Prep time: 10 mins
Cook time: 20 mins
Ingredients
Preparation

Slaw

  • 1 package Tempura Haddock
  • 2 cups Napa Cabbage, shaved thin
  • 1 cup Purple Cabbage, shaved thin
  • 1 can Mandarin Oranges
  • ½ cup Shredded Carrots
  • ½ cup Cucumbers, sliced thin
  • ¼ cup Scallions, sliced thin
  • ¼ cup Macadamia Nuts

Sesame Orange Dressing

  • ¼ cup Tahini
  • ¼ cup Orange Juice
  • 2 tbsp. White Wine Vinegar
  • 2 tbsp. Honey
  • 1 tbsp. Sesame Oil
  • 2 tsp. Garlic, minced
  • 2 tbsp. Olive Oil
  • 2 tbsp. Water

Ponzu Sauce

  • 2 tbsp. Rice Vinegar
  • 2 tbsp. Low Sodium Soy Sauce
  • 2 tbsp. White Sugar
  • 2 tbsp. Lime Juice
  • 2 tbsp. Mirin, or white wine
  1. Prepare the Haddock according to the package instructions.
  2. While the fish bakes prepare the sesame orange dressing by placing all ingredients into a blender and processing on high for 30 seconds until fully incorporated.
  3. Make the Ponzu by whisking all ingredients together in a small bowl.
  4. For the slaw toss all ingredients together in a medium sized bowl and mix well.
  5. Divide slaw equally amongst 4 plates. Serve fully cooked fish atop slaw and serve with ponzu sauce and dressing on the side.

Tempura Battered Haddock Fillets