Salmon tempura
Salmon tempura

Christmas

Salmon tempura

30 min

Cooking

2

Portions

MOWI Pure portions

Ingredients

  • MOWI salmon- 2 fresh portions
  • Rice flour – 100 g
  • Corn flour – 50 g
  • Wheat flour – 50 g
  • Or a mix of tempura flour 200g
  • Baking soda – ½ teaspoon + cold water
  • Rice vinegar – 3 spoons
  • Soy sauce – 1 spoon
  • Sugar – 1 spoon
  • Watermelon radish – 3 spoons
  • 1 Egg
  • Salt
  • Pepper

Sauce

  • rice vinegar – 3 cups
  • soy sauce – 1 cup
  • sugar – 1 cup
  • white turnip, grated 1/2 cup
Salmon tempura

Description:

Time to start St. Andrew’s fortune-telling ! Today, instead of the shade of the wax augury, we will be fortune telling from the shadow of MOWI salmon in tempura.  This Japanese delicacy is one of the most popular snacks in the country of the cherry blossom. This Japanese delicacy is one of the most popular snacks in the Land of the Rising Sun. They are called tempura-ya and the cooks working here are very popular.  The fans of salty snacks will be happy to hear about the original soya sauce.

Personally, we think that everything tastes great in tempura, but MOWI is extremely delicious in it.

Preparation:

In a large bowl we mix our different types of flour and put 100g of rice flour, 50g of corn flour and 50g of wheat flour into it. Add ½ teaspoon of baking soda. Pour cold water over everything until it becomes dense. We can help ourselves with a beater and combine all the ingredients into a uniform mass. We put the bowl aside to be able to deal with the frying of the MOWI salmon.

Pour 3 tablespoons of soya sauce, 3 tablespoons of rice vinegar into a heated pot, add 1 tablespoon of sugar. Mix everything together and leave it on fire until it boils. We lightly cook, put the pot away so that the sauce can cool down. In the second large and tall pot, we heat up the oil to fry the MOWI. Cut or tear 2 fresh portions of the MOWI into irregular portions to eat at once.

Fry the skin separately and a little longer. We toss the pieces in a mix of flour and soda. Put it in the hot fat one by one and make sure it does not stick together.

If you like and know how to use chopsticks, you can make it easier for yourself by grabbing the salmon, tossing it and putting it in oil so it can fry.

Small pieces of salmon can take on different shapes during frying, maybe you can read something from them! Once they are slightly golden, we drain them from the oil and put them on a plate, on which we previously put a paper towel so that the excess fat soaks into the paper.

Then take 3 tablespoons of grated watermelon radish, put it into a porcelain bowl, if you have one, or another small dish and pour it over with our improved soy sauce. We mix everything so that the radish can completely absorb the taste of the soy sauce. Mix all liquid ingredients (soy sauce, rice vinegar), add sugar and grated radish. Mix until the sugar dissolves.

Our guests will not be able to resist such a tasty fortune.

MOWI Pure portions

Ingredients

  • MOWI salmon- 2 fresh portions
  • Rice flour – 100 g
  • Corn flour – 50 g
  • Wheat flour – 50 g
  • Or a mix of tempura flour 200g
  • Baking soda – ½ teaspoon + cold water
  • Rice vinegar – 3 spoons
  • Soy sauce – 1 spoon
  • Sugar – 1 spoon
  • Watermelon radish – 3 spoons
  • 1 Egg
  • Salt
  • Pepper

Sauce

  • rice vinegar – 3 cups
  • soy sauce – 1 cup
  • sugar – 1 cup
  • white turnip, grated 1/2 cup

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