heat rice wine vinegar in non reactive pot (you can use cider vinegar with good results)
add the sugar, pepper flakes, garlic and lemon zest.
stir till sugar is dissolved and let cook till it gets to a maple syrup consistency then remove from heat and let cool.
dredge fish in dry flour mixed with curry powder then into the tempura batter.
deep fry in hot oil till golden brown.
serve with dipping sauce on the side.
add the sugar, pepper flakes, garlic and lemon zest.
stir till sugar is dissolved and let cook till it gets to a maple syrup consistency then remove from heat and let cool.
dredge fish in dry flour mixed with curry powder then into the tempura batter.
deep fry in hot oil till golden brown.
serve with dipping sauce on the side.
