vegetable oil, for deep frying
100g/3½oz self-raising flour
1 tbsp cornflour
1 tsp baking powder
150ml/5fl oz cold sparkling water
1 red snapper fillet, cut into three equal-sized pieces
4 okra
½ red chilli, sliced
2 tbsp soft brown sugar
2 tbsp white wine vinegar
2 tbsp boiling water
For the tempura, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Make the tempura batter by combining the flour, cornflour and baking powder in a bowl and whisking in enough sparkling water to make a batter the consistency of single cream.
Dip the snapper and okra into the batter, shaking off any excess, and deep-fry in the hot oil for 4-5 minutes, or until golden-brown and crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. (You may need to do this in batches.)
Meanwhile, for the sweet chilli sauce, place all the sweet chilli sauce ingredients into a non-reactive saucepan and simmer for 8-10 minutes.
Serve the tempura red snapper and okra on a plate with the sweet chilli sauce in a dipping bowl along side.
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