
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)
- 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
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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.
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Step 2 - 🐟🧂🌶️Season the 4 boneless halibut fillets with salt and white pepper to taste.
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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.
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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.
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Step 5 - 🍚🌱🥣Mix the cooked short-grain rice with the finely chopped spring onions (1 cup) and season with 1 tablespoon of soy sauce.
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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.