Preheat the oven to 200C/400F/Gas mark 6.
Make the tempura batter by combining the flour, baking powder and salt in a large bowl and mixing in enough water to make a batter with the consistency of single cream.
Add the ice, and then stir in the crushed pine nuts.
Half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (Caution: hot oil can be dangerous. Do not leave unattended). Dip the pieces of mullet into the tempura batter and carefully lower into the oil. Fry, in small batches, until the fish is golden-brown and crisp, about 4-5 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper.
For the tomatoes, place the tomatoes onto a baking tray and drizzle with the oil. Season well and roast for 8-10 minutes, or until tender, then squeeze over the lemon juice.
To serve, spoon the roasted tomatoes onto a serving plate alongside the tempura.
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