Tempura Fish Recipe

Name: Tempura Fish Recipe
Prep time: 5 s
Cook time: 20 s
Total time: 30 s
Yield: 6
Ingredients: 2 cups Vegetables mixed canned solids and liquids; 125 grams Carrots raw; 1 Unit Beans snap green raw; 1/2 cup Mushrooms morel raw; 1 Unit Broccoli raw; 1 Unit Onions raw; 3/4 cup Wheat flour white cake enriched; 2 teaspoons Leavening agents baking powder double-acting straight phosphate; 3/4 cup Cornstarch; 1 Unit Egg whole raw fresh; 250 grams NPL Sparkling Water; 15 grams Catsup; 1/4 cup Soy sauce made from hydrolyzed vegetable protein; 4 grams Sauce oyster ready-to-serve; 750 grams Fish whitefish mixed species raw

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Portion of Vegetables/Fruits

Halal

Evening snack

Servings

- 6 +

2 cups Vegetables, mixed, canned, solids and liquids

Vegetables, mixed, canned, solids and liquids

125 grams Carrots, raw

Carrots, raw

1 Unit Beans, snap, green, raw

Beans, snap, green, raw

1/2 cup Mushrooms, morel, raw

Mushrooms, morel, raw

1 Unit Broccoli, raw

Broccoli, raw

1 Unit Onions, raw

Onions, raw

3/4 cup Wheat flour, white, cake, enriched

Wheat flour, white, cake, enriched

2 teaspoons Leavening agents, baking powder, double-acting, straight phosphate

Leavening agents, baking powder, double-acting, straight phosphate

3/4 cup Cornstarch

Cornstarch

1 Unit Egg, whole, raw, fresh

Egg, whole, raw, fresh

250 grams NPL Sparkling Water

NPL Sparkling Water

15 grams Catsup

Catsup

1/4 cup Soy sauce made from hydrolyzed vegetable protein

Soy sauce made from hydrolyzed vegetable protein

4 grams Sauce, oyster, ready-to-serve

Sauce, oyster, ready-to-serve

750 grams Fish, whitefish, mixed species, raw

Fish, whitefish, mixed species, raw

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Instructions

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Step 1

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Step 2

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TEMPURA BATTER
1. In a wok (or heavy-bottomed pot), add about 2 inches of oil from the bottom of the pot. Heat the oil to medium temperature – 350 °F degrees.
2. In a mixing bowl, add the flour and 1/4 c of corn starch, salt and mix thoroughly. Set aside the 1/2 cup of corn starch to coat your ingredients right before dipping into the batter.
3. In another bowl, mix the egg with a whisk. Then add the carbonated water: mix thoroughly (with a whisk)
4. Add flour into the wet batter in the mixing bowl. Mix the batter in swift movements.
5. Make sure to not over mix the batter or your tempura. You should have some lumps in your batter. The mixing process should take no longer than one minute.[ The batter must have the texture of pancake mix]
6. In a separate bowl, add 1/2 cup of corn starch in a shallow bowl. Cover the fish & vegetables in a light layer of corn starch. Then dip fish into the batter one at a time.

▢ Frying fish: Carefully lower the battered fish into the oil.
▢ Turn the fish after about one to two minutes.
▢ Remove the cooked fish (with tongs or sieve) from the oil and place them over paper towels on a cooling rack.

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Frying vegetables: Make sure you have first dipped the veggies in corn starch, then the batter.
▢ Carefully lower the battered vegetables into the oil. Turn once every minute. Root vegetables take about three minutes and other vegetables take about one to two minutes depending on their thickness.
▢ Remove the cooked vegetables (they should have a pale blonde color) from the oil and place them on a cooling rack. Optional: use paper towels to absorb more of the grease).

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Step 4

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Maintaining Oil Temperature

Keep the oil temperature consistent to ensure even cooking and prevent soggy tempura.

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