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Ingredients
Vegetable and Fish Tempura
- Ingredients
- 500 grams fish fillets (eg, redfish)
- For the batter
- 200 milliliters very cold water
- 100 grams Pastry flour
- 1 egg
- also
- 150 grams button Mushroom
- 150 grams Broccoli
- 100 grams Zucchini
- 100 grams Eggplant
- Pastry flour (for coating)
- Frying oil
- For the dip
- 1 pc Daikon radish
- 1 pc ginger
- 100 milliliters Rice wine
- 100 milliliters soy sauce
- 50 milliliters Sake
Rinse the fish, pat dry and cut into large cubes. Clean the mushrooms with a damp paper towel, trim if necessary. Rinse the broccoli and break into florets. Blanch the broccoli in a pot of boiling salted water until crisp-tender, 2-3 minutes. Rinse under cold water and drain. Rinse and slice the zucchini and eggplant.
For the batter: Place the cold water in a bowl and gradually whisk in the flour until smooth; stir in the egg.
For the dip: Peel and finely chop the radish and ginger, transfer to a bowl and stir in the rice wine, soy sauce and sake.
Preheat the oven to 80°C (approximately 175°F). Heat the oil to 170°C (approximately 340°F) in a wok or deep fryer. Dredge the vegetables and the fish in the flour and then dip in the batter. Working in batches, deep-fry the vegetables and fish until golden brown. Remove with a slotted spoon or spider and drain on paper towels. Place on a baking sheet and keep warm in the oven while you prepare the remaining fish and vegetables. Serve with the dip.
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |