Chilli, coriander and lime tempura battered Swordfish steak, served with rose harissa and kefir yoghurt dressing with scrumps, chips and grilled lemon and lime. 

Frying swordfish in a light tempura batter that’s been seasoned with lime, chilli and coriander is a totally different presentation from the usual fish & chip fayre. With the bite of the rose harissa and sharpness of the Kefir yogurt dressing, this really will make the taste buds work overtime. The addition of some crunchy batter adds an extra crunch. They are also great for dipping into the sauce. 

Tempura Battered Swordfish Steak served

Preparation: 10 minutes

Cooking: 7 minutes

Serves: 4


  • Swordfish steaks - x 4 (170-200g each)
  • Fresh limes - x 2
  • Fresh lemons - x 2
  • Whole red chillies - 1
  • Rose harissa paste - 5g
  • Kefir natural yogurt - 80g
  • Chips -
  • FISH BATTER MIX - (gluten free)
  • Gluten Free Flour - 150g
  • Corn Flour - 350g
  • Lime zest - x 1
  • Red chillies x 2 (chopped)
  • Coriander - 1g (chopped)
  • Very cold sparkling water - 400ml


Full ingredients

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1. Mix all dry ingredients with lime zest, chopped chilli and coriander. 

2. Slowly mix in the cold sparkling water. 

3. Pass the steaks into the batter and then gently lower into hot oil (185°). Cook for 4-5 minutes. 

4. Whilst doing this put your hands into the batter and then drop some chilli and lime batter into the oil to make “scrumps” / crunchies / scraps. 

5. Lift fish and scrumps onto a cooling rack to allow excess oil to drain. 

6. Mix rose harissa and kefir yogurt. This will produce a “split” dressing. 

7. Serve with griddled lime, lemon and chips. 

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