Any fresh fish is good for Tempura. Cut into smaller pieces, so it would be much easier to fry. Today I added some ‘Aonori’ to the batter. Tempura that is made with the batter mixed with Sea Vegetables is called ‘Isobe-age’. Most commonly ‘Aonori’ (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find. Finely crumbled Nori or Wakame can be used.
2 Trevally Fillets
1/2 cup Plain Flour *plus extra 1 to 2 tablespoons
1 to 2 tablespoons Potato Starch
1/2 cup Cold Water
‘Aonori’ (Dried Green Laver Flakes) *OR crumbled Nori OR Wakame
Oil for cooking
- Cut Trevally into bite-size pieces and sprinkle some Salt.
- Combine 1/2 cup Flour, Potato Starch and Cold Water to make Tempura Batter. Add some ‘Aonori’ for flavour.
- Heat Oil to 170°C to 180°C. Coat Trevally pieces with the extra Flour, dip 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.
- Serve with Salt, Lemon OR Tentsuyu (Dipping Sauce for Tempura).