Description
Crispy Halibut Tempura with Spring Onion Rice & Pickles Delight
Ingredients
Scale
- 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