A beautiful, deep golden-brown piece of halibut tempura sits invitingly atop a cozy mound of light green spring onion rice. Colorful Japanese pickles - shades of red and yellow - lay on the side, contrasted against the pristine white ceramic plate. The combination is visually striking against the backdrop of a dark linen tablecloth.

Halibut Tempura with Japanese Pickles & Spring Onion Rice

Name: Halibut Tempura with Japanese Pickles & Spring Onion Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces halibut fillets boneless; 1 cup flour for dusting; 2 eggs for batter; 1 cup tempura batter mix; 1 cup spring onions finely chopped; 2 cups short-grain rice; 1 cup Japanese pickles; 2 cups dashi stock; canola oil for frying; 1 tablespoon soy sauce for flavor; to taste salt and white pepper

Crispy tempura halibut, tart pickles, fragrant rice.

Category Brunch

Prep 15 minutes

Cook 30 minutes

Style Japanese

Technique Frying

Diet Friendly Pescatarian

Daily recipe · March 08, 2025

A little about this dish

This dish takes inspiration from the delicate flavors of Japanese cuisine to craft a unique combination featuring the star of the show - Halibut. The grainy texture of this fish will provide for a unique surprise and there's a hint of acidity in the seasonal vegetables selected for this pairing.

Ingredients (for 4)

Halibut fillets — 4 pieces — boneless
Flour — 1 cup — for dusting
Eggs — 2 — for batter
Tempura batter mix — 1 cup
Spring onions — 1 cup — finely chopped
Short-grain rice — 2 cups
Japanese pickles — 1 cup
Dashi stock — 2 cups
Canola oil — — for frying
Soy sauce — 1 tablespoon — for flavor
Salt and white pepper — to taste

Preparation

Step 1 — 🍚💦🔥

Rinse the short-grain rice until water runs clear, and cook it with 2 cups of dashi stock in a rice cooker or pot.
Step 2 — 🐟🧂🌶️

Season the 4 boneless halibut fillets with salt and white pepper to taste.
Step 3 — 🐟🍚🥚

Dust each halibut fillet with a cup of flour, dip it in the beaten 2 eggs, and then coat it with a cup of tempura batter mix.
Step 4 — 🍳🔥🍽️

Heat the canola oil in a deep frying pan and fry the halibut fillets until they are golden brown and crispy. After frying, drain the fillets on kitchen paper.
Step 5 — 🍚🌱🥣

Mix the cooked short-grain rice with the finely chopped spring onions (1 cup) and season with 1 tablespoon of soy sauce.
Step 6 — 🍽️🐟🥢

Serve the halibut fillets atop a warm bed of the spring onion rice, with a side of one cup vibrant Japanese pickles.

A final fox tip

This dish can be served with hot miso soup during chilly days. For those who like spice, some shichimi togarashi (Japanese 7-spice mix) can be sprinkled on top. To involve kids in this recipe, let them help with prep like beating eggs or arranging the plate.