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Fresh Halibut Tempura with Cucumber Salad |
 serves 2
Ingredients:
- 12 oz. of fresh Halibut Filet, cut to a 2 oz portion
- salt and pepper to taste
- 6 strips of Nori (half inch wide and about 3 inches long)
- 6 Slices red jalapeño pepper
- 6 stems Chinese parsley about 2 inches long
- 2 cups tempura batter
- 2 cups cucumber salad
- ½ cup ponzu sauce
- Vegetable oil for deep fry the fish
Cucumber salad:
- ½ lb. of cucumber, slices
- 1 oz. of assorted color of bell pepper, slices
- 1 tablespoon Chinese parsley, chopped
- 1 clove of shallot, slices
- 1 ½ tablespoon of white vinegar
- 1 tablespoon of sugar
- 2 tablespoons of water
- Dash of chili sauce or Tabasco
- Pinch of salt
Preparation:
~ Make sure to dry the fish really good, and season with salt and pepper.
~plate one piece of jalapeno pepper ad Chinese parsley n the fish and
secure it by wrap around with Nori (like sushi style) set aside
~ Make the tempura batter by adding the water to the tempura flour
(Follow the box instruction) and keep cold (Safe some flour for dust
the fish)
~ In a deep fryer or pan preheat the oil to about 375 F, dust the fish
with flour and dip in the batter, gently drop in the oil and cook until
the batter turn to a golden brown, remove from oil. Set aside on a
paper towel to absorb the oil. Served with cucumber salad and Ponzu
sauce as a dipping sauce
~ In a pot add sugar, vinegar, water, salt and chili sauce and bring to
a boil then let it cool down. (you can make this ahead of time and
refrigerate). In a bowl combine slices cucumber, shallot, bell pepper,
and Chinese parsley and chill in the refrigerator. Combine with the
sauce right before you serve.
~ To avoid the cucumber from getting soggy, do not add the dressing to
the cucumber until you are ready to serve. Chilled ingredients can
help to make the cucumber salad crunchier.
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