Tempura Salmon w Two Dipping Sauces

 

Ingredients:

2 eggs

150ml sparkling mineral water, chilled

¾ C plain flour

1/3 C cornflour

1 T finely sliced makrut lime leaf

Sunflower oil, for deep-frying

500g pinboned salmon fillet, skin off, cut into 1cm strips

Asian microgreens, for garnish

Honey & soy dipping sauce

2 t honey

2 t toasted sesame seeds

Juice of 1 lime

1 T sesame oil

1 T soy sauce

2 t grated ginger

2 spring onions, finely chopped

1 T chopped coriander leaves

Chilli dipping sauce

2 red chillies, halved, seeds removed

1 garlic clove

2 coriander roots

2cm piece grated ginger

30g palm sugar, grated

½ C lime juice

1 T fish sauce

 

Method:

1. To make the honey and soy sauce, stir all ingredients together in a bowl. Set aside.
2. To make the chilli sauce, pound chilli, garlic, coriander roots and ginger in a mortar and pestle. Add palm sugar, lime juice and fish sauce, stir and set aside.
3. Place eggs in a bowl with mineral water and whisk gently to combine. Add flours and use chopsticks to mix until just combined - the batter should be quite lumpy. Gently stir in makrut lime.
4. Half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C. Dip salmon in batter and fry in batches for 2-3 minutes until crisp and golden. Drain on paper towel.
5. Place on a platter and sprinkle with salt. Garnish with microgreens and serve with dipping sauces.

 

Recipe adapted from taste.com.au

Serves 4.

 

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