Halibut Tempura with Japanese is a culinary gem that combines the delicate flavors of halibut with a light, crispy batter, making it a perfect treat for any occasion. This dish is not only visually appealing but also offers a delightful crunch that complements the tender fish. Served alongside fragrant spring onion rice and zesty Japanese pickles, this meal will transport you straight to the streets of Japan with every bite. Let’s dive into the world of crispy halibut tempura and discover why it’s a must-try!
Why You’ll Love This Halibut Tempura with Japanese
This dish is a fantastic way to enjoy a healthy protein while indulging in rich flavors. Here are several reasons why you’ll adore this Halibut Tempura:
- Delicious Flavor: The combination of fresh halibut, light tempura batter, and savory accompaniments creates an irresistible taste.
- Crispy Texture: The tempura batter gives the fish a delightful crunch that contrasts perfectly with its flaky interior.
- Quick Preparation: This Fried Halibut Tempura Recipe can be on your table in just 35 minutes.
- Healthy Option: Halibut is low in calories and high in protein, making it a nutritious choice.
- Versatile Serving: Pair it with rice, pickles, or even a salad for a well-rounded meal.
- Authentic Experience: Enjoy a taste of Japan from the comfort of your home with this Tempura Halibut.
Ingredients for Halibut Tempura with Japanese
Gather these items:
- 4 fillets Boneless halibut
- 1/2 cup Flour for dusting
- 2 large Eggs for batter
- 1 cup Tempura batter mix
- 2 cups Short-grain rice
- 1/4 cup Finely chopped spring onions
- 2 cups Dashi stock
- 1 cup Japanese pickles
- 1 cup Canola oil for frying
- 1 tablespoon Soy sauce
- to taste Salt and white pepper
How to Make Halibut Tempura with Japanese Step-by-Step
- Step 1: Rinse the short-grain rice under cold water until clear. Cook with dashi stock.
- Step 2: Season halibut fillets with salt and pepper.
- Step 3: Dust fillets with flour, dip in beaten eggs, then coat with tempura batter mix.
- Step 4: Fry the fillets in canola oil until golden brown and crispy, about 3-5 minutes per side.
- Step 5: Mix the rice with spring onions and soy sauce in a bowl.
- Step 6: Serve halibut on rice with pickles on the side.
Pro Tips for the Best Halibut Tempura with Japanese
Keep these in mind:
- Make sure your oil is hot enough before frying; this helps achieve the Crispy Halibut Tempura you desire.
- Don’t overcrowd the pan when frying to maintain the oil temperature.
- For an extra crispy texture, use ice-cold water in your tempura batter.
Best Ways to Serve Halibut Tempura with Japanese
Here are a few ideas:
- Serve the tempura over a bed of spring onion rice for a comforting meal.
- Add a side of traditional Japanese pickles to balance the flavors.
- Pair with a dipping sauce made from soy sauce and wasabi for an extra kick.
How to Store and Reheat Halibut Tempura with Japanese
To store, let the fried halibut cool completely, then place it in an airtight container. This dish is best enjoyed fresh, but you can refrigerate for up to 2 days. When you’re ready to enjoy it again, reheat in an oven at 350°F (175°C) until crispy, as microwaving can make it soggy. This Easy Halibut Tempura Recipe can be a delightful meal prep item!
Frequently Asked Questions About Halibut Tempura with Japanese
What’s the secret to perfect Halibut Tempura with Japanese?
The secret lies in the batter; it should be light and airy. Using cold water in the tempura mix helps achieve that crispy texture, which is essential for a successful Tempura Fish with Halibut.
Can I make Halibut Tempura with Japanese ahead of time?
It’s best served fresh for the best texture, but you can prepare the components in advance. Keep the batter and seasoned halibut refrigerated until you’re ready to fry.
How do I avoid common mistakes with Halibut Tempura with Japanese?
Avoid overmixing the batter, as this can lead to a dense coating rather than a light one. Also, ensure your oil is at the correct temperature before frying to achieve optimal crispiness.
Variations of Halibut Tempura with Japanese You Can Try
Experiment with these variations:
- Substitute halibut with shrimp for a different seafood experience.
- Add spices like paprika or cayenne to the batter for a spicy twist.
- Try different vegetables as tempura, such as zucchini or sweet potatoes, for a colorful plate.
For more information on the health benefits of halibut, check out this article.
To learn more about making tempura, visit Japanese Cooking 101.
If you’re interested in other delicious seafood recipes, explore this baked cod recipe.
For a sweet treat, try this irresistible strawberry crunch cheesecake!
Print
Halibut Tempura with Japanese Pickles & Spring Onion Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Crispy Halibut Tempura with Spring Onion Rice & Pickles Delight
Ingredients
- 4 fillets Boneless halibut
- 1/2 cup Flour for dusting
- 2 large Eggs for batter
- 1 cup Tempura batter mix
- 2 cups Short-grain rice
- 1/4 cup Finely chopped spring onions
- 2 cups Dashi stock
- 1 cup Japanese pickles
- 1 cup Canola oil for frying
- 1 tablespoon Soy sauce
- to taste Salt and white pepper
Instructions
- Rinse the short-grain rice under cold water until clear. Cook with dashi stock.
- Season halibut fillets with salt and pepper.
- Dust fillets with flour, dip in beaten eggs, then coat with tempura batter mix.
- Fry the fillets in canola oil until golden brown and crispy, about 3-5 minutes per side.
- Mix the rice with spring onions and soy sauce in a bowl.
- Serve halibut on rice with pickles on the side.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg