Hake Tempura
 with Ponzu Dipping Sauce

A recipe gracefully provided and cooked live at the market by Peter Mountford-Smith, Slow Food Edinburgh board member.



  • 1 egg
  • 220G plain flour
  • Pinch salt
  • 500ml sparkling water

Sauce – mix together:

  • 100ml soy sauce
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • Juice of 2 limes/lemons, or 2tbsp yuzu juice
  • 1 tsp sugar
  • 100ml dashi stock


  • Mix batter ingredients together just before making the tempura. 
  • Dip small pieces of skinned hake (or whatever else, in this particular case we got sprats and they worked beautifully) in the batter,
  • Deep fry in oil at 180o for 3-4 minutes. 
  • Drain.
  • Dip in sauce and serve.

Note: The quantity can also be halved while still using one egg.