Elevate your Sunday meal with this dish of crispy tempura-battered Fish Friday Lemon atop a bowl of noodles and a rainbow of vibrant veggies.
Preheat the oven to 220 ºC.
Lay frozen Fish Friday Lemon fillets onto a baking tray. Place into the oven to cook for 20-30 minutes until golden and crunchy.
Alternatively, preheat the air fryer to 190 °C, then cook the fillets from frozen for 20 minutes. Once cooked and slightly cooled, slice into pieces.
Blanch the broccoli and then refresh in ice-cold water, drain and set aside. Boil the sweetcorn cobs for 7-10 minutes. Once cooled, slice the corn off the cobs. Prep all the other vegetables and set aside until ready to assemble.
Add the ginger, Soy sauces and mayo to a bowl and mix until combined. Tip: add the sauce to a squeezy bottle if you have to make dressing the bowls easier.
Start with noodles as a base for each bowl and portion out evenly. Add cabbage, broccoli, peppers, sweetcorn and edamame beans to each. Add a fan of avocado (¼ per bowl) and sliced radishes to each.
Add slices of golden Fish Friday Lemon, then drizzle dressing over each bowl and garnish with nori strips, a sprinkling of sesame seeds and chilli flakes. Serve immediately.
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