Aishling Moore: How to make megrim tempura with furikake mayonnaise

Aishling Moore: Tempura Megrim furikake mayonnaise: Picture Chani Anderson

This weekend’s recipe takes inspiration from Japan with a tempura of megrim fillets and a furikake mayonnaise. A light and crispy batter is first formed before the principle ingredient is dunked in the batter before being cooked quickly in very hot oil.

It’s important not to over work the batter for tempura and keep it as cool as possible. In the restaurant, if we are serving tempura, we will rest the batter over an ice bath to keep it chilled.

Tempura is as quick as cooking can be, so make sure you have everything ready before you start frying — kitchen paper, sea salt, the furikake mayonnaise, and plates for serving.

Tempura is usually served with a light soy based dipping sauce. Here, I have opted to serve it with an umami-packed mayonnaise.

Furikake is a Japanese condiment made from seaweed, toasted sesame seeds, and salt. Some recipes include a little sugar, others contain katsuoboshi, smoked and fermented bonito shavings.

In this version I have added some sunflower seeds for extra body and instead of the typical nori I have included some dried winged kelp and sugar kelp seaweeds from Dulra seaweed farm in Mayo.

This recipe makes more than what’s required for the mayonnaise, so you’ll have extra furikake for sprinkling over rice, vegetable dishes and fried foods.

If the idea of making mayonnaise seems like a step too far for you, add a heaped teaspoon of this furikake into 3 tbsp of good quality shop-bought mayonnaise.

I have used megrim for this recipe which is a perfect fish for this technique.

You could use any flat fish fillets like plaice or brill, however squid, shrimp, and langoustines would all be fantastic too.

Fish Tempura with Furikake Mayonnaise

recipe by:Aishling Moore

Tempura is a Japanese method for deep frying. It’s a technique that’s most often used for cooking vegetables and seafood. A light and crispy batter is first formed before the principle ingredient is dunked in the batter before being cooked quickly in very

Servings

4

Preparation Time

 15 mins

Total Time

 15 mins

Course

 Main

Ingredients

• For the furikake seasoning

• 75g sunflower seeds

• 25g dried seaweed

• 20g sesame seeds

• 1 pinch sea salt flakes

• For the mayonnaise

• 3 egg yolks

• 2 cloves of garlic minced

• 1 lemon, zest and juice

• Fine salt

• 500ml rapeseed oil

• For the megrim tempura

• 400g megrim fillets

• 130g plain flour

• 50g cornflour

• 50g potato starch

• 300ml sparkling water (ice cold)

Method

1. To make the furikake seasoning

2. In a large wide based pan over high heat toast the sesame and sunflower seeds until golden brown.

3. Remove from the pan and transfer to a tray. Toast the dried seaweed in the same pan for 1 minute.

4. Allow both to cool before pulsing in a food processor. Work in small batches and be careful not to blend the mixture to a fine powder.

5. Add a good pinch of sea salt to the mixture and store in a sterile jar in a cool dark place.

6. To make the mayonnaise

7. Place the egg yolks, garlic, lemon zest and juice in a very clean mixing bowl. Whisk well and season with a pinch of fine sea salt.

8. Using a measuring jug, begin to slowly add the oil in drops, each time whisk until the mixture is fully combined before adding any more oil.

9. As you slowly add more of the oil the emulsion will become stronger, and you’ll be able to add more oil at a time.

10. Once all the oil is added and you have a thick homogenous sauce, the mayonnaise is now ready to add the furikake. Taste to correct seasoning, the mayonnaise might need an extra squeeze of lemon or a touch of salt.

11. To make the tempura megrim

12. Place the plain flour, cornflour and potato starch in a bowl. Make a well in the centre, add the sparkling water and whisk to combine.

13. Working in batches, dip the fish in the batter, coat well and shake off the excess before frying at 180°C in a preheated deep fat fryer for 2 minutes until crisp.

14. Drain on kitchen paper and sprinkle with sea salt and serve with the mayonnaise.

Fish tales

Using a stand mixer with a whisk attachment is my preference for making emulsions. You could also use a handheld blender. If you’re using a bowl and a whisk, place a tea towel underneath to secure the bowl in position.

Make the batter just before you intend on frying for the best results.

Keep the sparkling water as cool as possible before adding to the dry ingredients for best results.

If you don’t have a deep fryer, use a heavy based pot filled halfway with oil and work in batches. A thermometer is essential if you don’t have a deep- fryer.

Potato starch can be found in most health food shops and Asian food stores, but you can also substitute it for cornflour.