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

Category Brunch
Prep 15 minutes
Cook 30 minutes
Style Japanese
Technique Frying
Diet Friendly Pescatarian

Daily Recipe: March 08, 2025

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)

Preparation

  1. 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.
  2. Step 2 - 🐟🧂🌶️
    Season the 4 boneless halibut fillets with salt and white pepper to taste.
  3. 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.
  4. 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.
  5. Step 5 - 🍚🌱🥣
    Mix the cooked short-grain rice with the finely chopped spring onions (1 cup) and season with 1 tablespoon of soy sauce.
  6. Step 6 - 🍽️🐟🥢
    Serve the halibut fillets atop a warm bed of the spring onion rice, with a side of one cup vibrant Japanese pickles.

Additional

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.