Tempura Moreton Bay Bugs with Amazu Ponzu Sauce - Chef Recipe by Stuart McGill
You can’t go past these decadent crisp light bites of tempura deliciousness.
1kg salt cod
250mL olive oil
1 1/2 tsp anchovy paste
1 tsp chopped garlic
1 1/2 tsp chopped chives
1 1/2 tsp celery heart
1 1/2 tsp chopped parsley
1 pinch chilli flakes
3 Tbs lemon juice
Small pinch salt
8 slices of sourdough
Chopped parsley for garnish
Extra virgin olive oil for garnish
Soak salt cod in water in the fridge for two days, changing the water twice.
Cook salt cod in the 2 litres of water for 30 minutes or until soft. Drain and keep the cooking liquid.
Remove skin and bones from the cod and place in a food mixer.
Add all other ingredients and mix on medium speed until combined, add back in some of the cooking liquid until a spreadable consistency is reached.
Toast sourdough slice and spread mix on top, drizzle with extra virgin olive oil and sprinkle with parsley.
Recipe provided by Manta Restaurant and Bar