Recipe

Salmon and vegetable tempura

Crispy on the outside, tender and juicy inside.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Go Japanese with this simple salmon and vegetable dish. The basic batter is suitable for a variety of seafood (prawns, for example) and vegetables.
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Ingredients

Dipping sauce
  • 1 teaspoon wasabi paste
  • 2 tablespoon soy sauce
  • 1 teaspoon minced ginger
  • 1/3 cup (120g) honey, warmed
  • 2 tablespoon lime juice
Salmon and vegetable tempura
  • 1 1/2 cup (225g) plain flour, plus 1/2 cup (75g) extra
  • 1/2 cup (75g) cornflour
  • pinch of bicarbonate of soda
  • 1 egg, lightly beaten
  • 2 cup (500ml) chilled soda water
  • vegetable oil, to deep fry
  • 500 gram salmon fillet, skin removed, cut into 2cm-thick strips
  • 2 small eggplant, thinly sliced lengthways
  • 2 bunches asparagus, ends trimmed
  • 50 gram mixed lettuce
  • 6 small red radishes, scrubbed, sliced
  • 1 carrot, cut into matchsticks
  • lime wedges, to serve

Method

Salmon and vegetable tempura
  • 1
    Sift flours and bicarbonate of soda into a medium bowl. Make a well at centre. Add egg and soda water. Using chopsticks or a rounded blade knife, cut flour mixture into liquid until just combined but still quite lumpy. Place the bowl in a larger bowl filled with iced water.
  • 2
    Heat enough oil in a large heavy-based saucepan to reach a depth of 10cm, until a cube of bread sizzles on contact. Place extra flour in a large bowl. Dip fish and vegetables in flour, in batches, to lightly coat, shaking off any excess. Then dip in batter and place in hot oil. Deep-fry each batch for 2-3 minutes, until golden brown. Use a slotted spoon to remove tempura, then drain on a wire rack. Reheat oil between batches, if necessary.
  • 3
    To make dipping sauce, place ingredients in a small saucepan and bring to a boil on medium heat. Reduce heat and simmer, uncovered, for 4-5 minutes, until sauce thickens slightly.
  • 4
    Combine lettuce, radish and carrot to make a salad. Serve tempura with salad, dipping sauce and lime wedges.

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