My second dish in a week from the Wagamama cookbook. Tempura batter is far easier to make then it looks – the most important thing is to make sure the oil is hot enough, and cook the fish in small batches. The quantities here serves two.
Cook 300g Ramen noodles (I couldn’t get Ramen so used Udon noodles) in a large pan of boiling water for 2-3 minutes until just tender. Drain thoroughly, refresh under cold water and divide between two bowls.
Combine half a beaten egg, 125ml cold lager (make sure it’s straight from the fridge), a pinch of bicarbonate of soda, a seasoning of salt and pepper and 50g plain flour in a bowl and whisk to form a light batter. Ensure there are no lumps before using. Heat 400ml of vegetable oil in a heavy-bottomed saucepan until a little batter dropped in sinks to the bottom and rises up (if the batter stays down, the oil is not hot enough).
Skin 400g piece of hake and cut into 8 pieces. Dip four pieces in flour and then in the batter and deep fry for 5 minutes until golden and cooked through (When the first four pieces are cooked, transfer them to kitchen roll on a plate, and cover with another plate to keep warm while you cook the second batch). Make sure non of the pieces stick to the bottom of the pan.
Bring a litre of vegetable stock to the boil and ladle over the noodles (you mighn’t need all the stock, you want to keep some of the noodles above the liquid so you can sit the hake on a dry bed). Top with watecress and beansprouts. Put the fish pieces on top and sprinkle with slices of spring onion and chili.