TEMPURA POLLOCK FISH BITE SERVE WITH FRIED VERMICELLI

Pickled cabbage and carrot

1. Mix the cabbage, shredded carrots, garlic, hot pepper, and black pepper in a large bowl.
2. In a small saucepan, bring water, oil, vinegar, and salt to a boil. Stir to dissolve the salt. Add honey, stir, and bring to a boil again.
3. Pour the hot pickling liquid over the cabbage mixture. Toss thoroughly using two large spoons. Let cool for a few minutes.
4. Transfer the mixture to a 2-quart jar, packing tightly. Cover with a lid, let cool to room temperature, and refrigerate. The flavor improves with time.

Subi Tempura Pollock Fish Bites

1. Fry Subi Tempura Pollock Fish Bites in oil heated to 180°C for 4 – 5 minutes, or until golden brown.
2. Remove the fish bites and set them aside to drain excess oil.

Rice Vermicelli

1. Heat a wok over medium heat and add sliced onions. Stir-fry until slightly browned.
2. Add the rice vermicelli and stir continuously.
3. Reduce the heat to low, add the seasoning and chili paste, and stir-fry quickly until fragrant.

Serve

1. Place the cooked rice vermicelli on a plate.
2. Arrange the sambal, egg, pickled vegetables, and prawn crackers on the sides of the rice vermicelli.
3. Place the fish bites on top or beside the rice vermicelli.
4. Serve immediately.