Tempura arrived in Japan in the 16th century with Portuguese missionaries and was perfected in Edo as a culinary art. Monkfish, due to its firm texture, is ideal for this light and airy frying technique. Today fish tempura is an icon of Japanese cuisine around the world.
Japanese
Monkfish in tempura
Crispy Japanese tempura monkfish with tentsuyu sauce and pickled ginger.
- Japan
- MAIN COURSES
- Light
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 30 g
- Fiber 0.5 g
- Carbohydrates 26 g
- Fat 18 g
- Sodium 620 mg
Story behind the dish
Preparation
Monkfish in tempura is a Japanese preparation with medium difficulty. Reserve about 32 minutes in total (20 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of monkfish tail, cut into 3 cm cubes.
- Have ready: 120 g of wheat flour.
- Have ready: 120 ml of very cold water.
- Have ready: 1 small egg.
- Have ready: 500 ml of vegetable oil for frying.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dry the monkfish with kitchen paper and season lightly;…
Dry the monkfish with kitchen paper and season lightly; reserve in refrigerator.
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mix flour
Mix flour, cornstarch and baking soda; Add egg and ice water, stirring just enough to leave lumps.
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Heat oil to 180 C; Dip pieces of monkfish in the batter and fry…
Heat oil to 180 C; Dip pieces of monkfish in the batter and fry for 2-3 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Fry in small batches so as not to lower the temperature of the oil.
Fry in small batches so as not to lower the temperature of the oil.
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Drain on a wire rack and season with salt and pepper immediately.
Drain on a rack and season with salt and pepper immediately.
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Serve immediately with tentsuyu
Serve immediately with tentsuyu, pickled ginger and grated daikon.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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