Salmon Tempura with Chilli Oil


* 225 g (8 oz) Wester Ross salmon fillet, cut into medallions

* Sea-salt and freshly ground black pepper

* Sunflower oil, for deep-frying

* 50 g (2 oz) plain flour

* 50 g (2 oz) cornflour

* ice cold, fizzy mineral water * chilli oil, to serve

* Sprigs of fresh coriander, to garnish (optional)

1. Season the salmon with salt and pepper and a little lemon juice.

2. Put the tempura ingredients into a bowl and give a quick mix. There's no need to work the mixture, a quick swish with chopsticks is the traditional method, leaving the mixture still containing the odd lump or two. Pour the oil for deep-frying into a pan until it is one-third full and heat it to 190°C/375°F. Dip the pieces of salmon in flour then in the batter and fry a few at a time for about 2 minutes, until crisp and golden. You may need to turn the pieces half way through cooking, so don't overcrowd the pan. Drain the salmon on kitchen paper and keep warm while you cook the rest.

3. To serve, drizzle a little chilli oil round the tempura salmon. Coriander to garnish.