Japanese Winter Seafood Trio with Parsley Tempura
Warming seafood medley with punchy tempura surprise
Daily recipe · January 09, 2026
A little about this dish
This recipe shines a light on Japanese seafood dishes with an unexpected twist. Tender prawns, succulent scallops and firm white fish are lightly seared and bathed in a flavorful dashi-infused broth. The surprise comes from a scattering of crisp parsley tempura, which brings a delightful crunch. The combination of different seafood textures paired with the earthy flavors of the broth and fresh parsley gives a delightful taste sensation.
Ingredients (for 4)
- Fresh parsley — 2 bunches — cleaned and stems removed
- Prawns — 16 large ones — peeled and deveined
- Scallops — 8 pieces — cleaned
- White fish fillet — 8 oz — cut into chunks
- Dashi broth — 4 cups
- Tempura batter mix — 1 cup
- Chili oil — — for garnishing
- Salt — — to taste
- Pepper — — to taste
- Vegetable oil — — as needed for frying tempura
Preparation
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Step 1 — 🍚🥣👍Follow the package instructions to prepare the tempura batter.
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Step 2 — 🥬🍳🔥Heat vegetable oil in a pan and coat the parsley in tempura batter. Deep fry until golden and crispy, then drain and keep warm.
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Step 3 — 🍤🍲🍴Sear the prawns, scallops, and white fish in a skillet until fully cooked. Be mindful not to overcook. Season with salt and pepper.
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Step 4 — 🍲🔥👌Quickly warm up the dashi broth in a saucepan, avoiding boiling it.
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Step 5 — 🍲🍤🍃Distribute the broth into four bowls, adding the seafood and topping with fried parsley.
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Step 6 — 🌶️🥣🍽️Finish off with a small drizzle of chili oil before serving.
A final fox tip
This dish is a fun way to get involved in the kitchen, kids can help out with preparing the seafood or mixing the tempura batter. For an interesting modification, consider adding a few pieces of tempura vegetables for added crunch and color. Enjoy!