Ingredients

Steps

• Heat a third of vegetable oil in a heavy bottomed saucepan until a breadcrumb sizzles.
• Whisk eggs, self-raising flour, and carbonated water in a bowl to create a thick batter.
• Coat sea bass chunks in batter and fry in hot oil for 2 minutes until golden.
• Drain the cooked fish on kitchen towels with a slotted spoon.
• Mix papaya, soy sauce, honey, coriander, and lime juice in a separate bowl.
• Serve the sea bass tempura on top of the papaya salsa.