Recipe | Asian Fish & Chips - The take away child


Quick, easy and delicious. Who doesn't love a good old spin on a British classic? Fish & chips, with an Asian twist. The twist being the dressing of course, that sweet, sweet ginger and spring onion dip. Dicing up some ginger and spring onion in equal parts, lets say a table spoon. Into a bowl, heat up your oil (sesame would be perfect here, nom!)). Add a teaspoon of sugar and salt to your herbs. Mix in the oil once it's piping hot, you should here the s.onion and ginger sizzle. Offt, and smell it too! Mix it all together and your ready. Bang up that fish!

Enjoy x


  • 3 Medium potatoes
  • 1 Portion of fish (Cod)
  • 1 Tbsp Spring Onion
  • 1 Tbsp Ginger
  • 1 Tsp salt
  • 1 Tsp sugar
  • Oil to fry
  1. Heat up the oil in a large pan.
  2. While heating, wash and cut potatoes (skin on or off by preference), test the temperature of the oil by dipping a chip in and seeing the intense sizzle.
  3. Dice the spring onion and ginger. Add sugar and salt to the bowl.
  4. Heat up a frying pan, with a little oil to grease fry your fish. A little on each side to crisp.
  5. Using a table spoon, scoop 1-2tbsp of piping hot oil onto your ginger & spring mix. Mix well.
  6. Once chips begin to colour a golden brown, remove from oil into a colander. Season with salt, pepper & vinegar as desired.
  7. Plate up with fish and drizzle dressing over fish.
  8. EAT!

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