Fish fillets are common ingredients for Tempura. If you use meaty fish fillets such as Yellowfin Tuna, you would better to marinate the fillets first. Basic Tempura Batter can be used, but you don’t need much batter for this recipe. Today I introduce a new Tempura Batter made with Japanese mayonnaise.
500g Yellowfin Tuna Fillets *cut into chunky bite-size pieces
1 small piece Ginger *grated
1 clove Garlic *grated
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
2 tablespoons Plain Flour
1/4 cup Plain Flour
1 tablespoon Potato Starch Flour
1/4 cup Cold Water
1 tablespoon Japanese Mayonnaise
- Cut Tuna Fillets into chunky bite-size pieces. Combine Ginger, Garlic, Sake (Rice Wine), Soy Sauce and Sesame Oil in a bowl, add Tuna and marinate for about 20 minutes.
- Heat Oil to 170°C to 180°C.
- Place Cold Water and Japanese Mayonnaise in a cup and mix well. Combine Flour and Potato Starch in a separate bowl, add Water mixture, and mix lightly to make Tempura Batter.
- Drain the Tuna pieces and discard the marinade, sprinkle Plain Flour over, and coat Tuna pieces with flour.
- Dip a few Tuna pieces into Tempura Batter and fry until batter is light golden and crispy. Take them out and lay them on a rack to drain the oil. Repeat with remaining pieces.