Putting a twist on the old fish and chips the Tempura way.
For lunch today I couldn't decide what to cook for the kids. They're usually very hungry after a long day at school and the first thing they'll ask is...
"What's for lunch? I'm so hungry!!"
So I had some fish fillets on hand and a couple of potatoes, why not give it a Japanese theme. I knew I had a packet of tempura batter somewhere at the back of the cupboard and a few fresh shitake mushrooms, daikon, green french beans and onions to spare in the fridge. The only thing I had to come up with was the tempura dipping sauce.
Now the expert at making Tempura in the family is my dad, he'll always manage to get the batter just right and everything would look like it came straight from a japanese restuarant......but he's miles away back in Sydney. ....But that didn't stop me from calling him today just to check what his secret to successful Tempura was.... "Ice, just remember the ice!"
150 g tempura batter mix
150 ml ice cold water
handful of ice cubes
vegetable oil for deep frying
200g fish fillet, sliced
mushrooms, thickly sliced
daikon, thinly sliced
potatoes, thinly sliced
green french beans, cut in 2' lengths
1. Place the tempura batter mix in a medium bowl. Pour the ice cold water into the bowl and add a couple of ice cubes. The ice cubes will keep the batter cool and this makes the batter crispy when it's deep fried. Use chopsticks to stir the mixture. It should be a slightly runny batter, not too thick.
2. Heat the oil for deep frying. Test the batter by placing a little bit of batter.
3. Dip the ingredients one at a time in the batter. Use long cooking chopsticks for deep frying. Coat each with the batter and deep fry each ingredient until golden. Drain on paper towels. Serve the tempura while hot.
Tempura Dipping Sauce
1 tbsp dashi stock granules
2 tsbp soy sauce
1/4 cup mirin
1 cup water
1. Place all the ingredients in a saucepan and bring it to the boil. Remove from heat and serve.