We’ve posted a flattie tempura recipe before, but this one has a slightly different twist.
- Fresh Flathead fillets
- Nori flakes
- Japanese short grain rice
- Kewpie mayonaise
- 2 tbl Soy Sauce
- 2 tsp Mirin
- 2 tsp sugar
- Dashi stock
- Frying oil
Tempura batter (you can buy the batter mixture in the supermarket or make your own)
- 1/2 cup cornflour,
- 1/2 cup plain flour,
- 1 egg (beaten),
- 3/4 cup soda water (cold)
- Cook rice using ratio 1 cup grains to 1 1/2 cups water,
- To prepare the tempura batter, place flours in a bowl and add beaten egg. Add soda water and stir until batter coats the back of a spoon.
- Place batter in the fridge for half an hour to chill (you may need to loosen it up with a little more soda water before you use it)
- Place the soy in a hot pan.
- Add the mirin and sugar and bring to the boil
- Heat up the oil
- Dip the flattie fillets in the tempura batter and fry until golden.
- While the fish is frying, scoop out the rice into bowls
- Lay the fish on top of the rice
- Drizzle with the mirin sauce
- Top with more nori flakes and kewpie.
- Wash down with a bevvy of your choosing!