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

Fish Tempura with Furikake Mayonnaise

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

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.

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