Step 1

Cook the cod according to pack instructions.

Step 2

Meanwhile, tip the tempura batter mix into a large bowl. Stir in 100ml sparkling water, then slowly stir in more water until the batter just coats the back of the spoon – you may not need it all.

Step 3

Pour the oil into a wok or large frying pan until 1-2 cm deep. Warm over a medium heat for about 5 minutes, or until a few drops of batter sizzle when added.

Step 4

In 4 or 5 small batches, dip the greens into the tempura batter to coat, then place carefully into the oil and fry for 2-4 minutes, until crispy. Drain on a baking tray lined with kitchen paper.

Step 5

When the vegetables are ready, heat the rice according to pack instructions. Serve with the hot tempura vegetables and cod and drizzle over the sauce. Scatter over the coriander and red chilli. Add a spoonful of mayo to each plate and serve with the dressing sachet from the vegetables on the side for dipping.