Recipe: Fish tempura

One of the most popular dishes of Japanese cuisine, good tempura is light, crisp and delicious to eat at any time of the day.

Try my recipe for this delightfully easy to make finger food and enjoy the burst of flavour inside each tiny piece. Make sure the batter isn’t left standing uncovered for too long lest it goes bad. Tempura is best straight off the stove so keep them warm while serving. Addiction guaranteed!

Ingredients:





Method 

For the fish:

•  Mix the garlic paste, black pepper, salt, soy sauce and vinegar together and marinate the fish fillets in the mixture for about an hour.

•  In a separate bowl, add flour, baking powder, cornflour, water and two pinches each of salt and pepper. Mix the ingredients to form a thick, cold batter. Do not pour in all the water together — add little by little, in small quantities.

•  Dip the fish fillets in the batter, covering all sides and deep fry until they become golden brown.

For the garlic mayonnaise:

•  Mix 1 tbsp of garlic paste, salt, ½ cup of mayonnaise and ¼cup of yogurt together in a medium-sized bowl.

•  Whisk the ingredients well to form a smooth paste.

•  Serve the garlic sauce as a dip to go with the fish tempura. Your dish is now ready.

Arooj Waqar runs a Facebook cooking page called Mona’s Kitchen and aspires to convert her passion for cooking into a career

Published in The Express Tribune, Ms T, December 29^th, 2013.