Tempurated Sea Bass with Apple Chutney
Sea bass in almond batter fried (tempura) with apple chutney is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 apples
- 1 chili pepper
- 1 tbsp butter
- 1 tsp five-spice mix (Asian store)
- 0.5 tsp turmeric
- 1 tbsp Lemon Juice
- 1 tbsp cane sugar
- 100 g flour
- 1 egg
- 1 yolk
- Salt
- pepper (ground)
- 50 g almond slivers
- 600 g pre‑cooked sea bass fillet
- oil for frying
- lime zest for serving
Instructions
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1.
Wash, peel, quarter, core and thinly slice the apples. Finely chop the chili pepper. In a pot heat the butter. Add the five-spice mix, chili pepper and turmeric and sauté briefly.
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2.
Add the apple slices and cook for a few minutes. Add about 50 ml water, lemon juice and sugar; simmer gently for about 20 minutes until thickened. Let cool.
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3.
Whisk flour with egg, yolk, 200 ml water, salt and pepper into a smooth batter; let rest 15 minutes, then fold in almond slivers.
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4.
Wash the sea bass, pat dry and cut into 12 even slices. Season each slice, coat in the almond tempura batter, and deep‑fry in hot oil for 3–4 minutes until golden brown. Drain on paper towels. Arrange on a plate and serve with apple chutney.
