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 that is 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
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) and Soy Sauce 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. Add Plain Flour and Potato Starch Flour, 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.
- Roasted Broccoli: Today I served ‘Tempura Yellowfin Tuna’ with Roasted Broccoli. Cut up 1 head Broccoli, drizzle 1 tablespoon Olive Oil, lightly season with Salt and Pepper, and toss to coat. Roast in the oven at 200℃, for 15 to 20 minutes.