Vegetable and Fish Tempura
Vegetable and fish tempura is a recipe featuring fresh ingredients from the batter category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g fish fillet (e.g., redfish)
- 200 ml very cold water
- 100 g flour
- 1 egg
- 150 g Mushrooms
- 150 g broccoli
- 100 g zucchini
- 100 g eggplant
- flour (for coating)
- deep-frying oil
- 1 radish
- 1 ginger
- 100 ml Rice wine
- 100 ml soy sauce
- 50 ml sake
Instructions
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1.
Wash the fish cold, pat dry and cut into large cubes. Rub mushrooms with a kitchen towel, peel if desired. Clean broccoli and cut into florets; blanch for 2-3 minutes in boiling salted water, shock in cold water, drain. Wash zucchini and eggplant, slice.
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2.
For the batter, pour water into a bowl and gradually whisk in flour by spoonfuls, then fold in the egg.
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3.
For the dip, peel and finely chop radish and ginger; mix with remaining ingredients and let rest.
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4.
Heat oil in a wok or deep fryer to 170°C. Coat vegetables and fish in flour, then fry portions until golden yellow. Drain on kitchen paper, keep warm at 80°C in oven, and serve with dip.
