Fish Tempura
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 200 grams Salmon (without skin)
- 200 grams Tuna steak (without skin)
- 4 Nori seaweed (seaweed)
- 1 tsp prepared Wasabi
- 50 grams pickled ginger
- 200 milliliters tempura batter
- 8 Tbsps Pastry flour
- vegetable oil (for frying)
- ½ bunch Chives
- 200 milliliters soy sauce
- 1 tsp Chili sauce
Preparation steps
1.
Cut the salmon and tuna into about 10 cm (approximately 4 inch) long and 3 cm (approximately 1 inch) thick strips. Moisten the nori sheets with some water and place the tuna and salmon strips at the bottom of the sheets. Brush with the wasabi and spread the ginger slices on the fish, then roll up tightly.
2.
Stir the tempura mix with 200 ml (approximately 1 cup) of water until just combined. The batter should remain lumpy. Dust the fish in flour and then dip in the tempura batter.
3.
Heat the oil to approximately 180°C (approximately 350°F) and fry the fish rolls for about 1 minute. Remove, drain on paper towels and cut into thin slices. Cut the chives into small rings and mix with the soy and chili sauce. Serve the fish with the dipping sauce.
