Any fresh fish is good for Tempura. Cut into small pieces, it would be much easier to fry. Today I added some ‘Aonori’ to the batter. Tempura dishes that are fried with the batter mixed with sea vegetables are 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.


4 Servings


2 Trevally Fillets
1/2 cup Plain Flour *and extra 1 to 2 tablespoons
1 to 2 tablespoons Potato Starch
1/2 cup Cold Water
‘Aonori’ (Dried Green Laver Flakes) *optional
Oil for cooking

  1. Cut Trevally into bite size pieces and sprinkle some Salt.
  2. Combine 1/2 cup Flour, Potato Starch and Cold Water to make Tempura Batter. Add some ‘Aonori’ for flavour.
  3. Heat Oil to 170°C to 180°C. Coat Trevally pieces with the extra Flour and 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.
  4. Serve with Salt, Lemon or Tentsuyu (Dipping Sauce for Tempura).