Tempura Sole with Spicy Ponzu
- Prep Time:
- Cook Time:
- Ready Time:
- 6-8 oz piece of your favorite flat fish I used sole filets
- vegatable oil for frying
- thinly sliced shallots to garnish
- 2/3 cup AP four
- one cup cold water
- one egg yolk
Spicy Ponzu Sauce
- 1 tablespoon tabasco sauce
- 1 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon grapeseed oil vegatable oil will work as well
- 2 tablespoon finely chopped shallot
- 1 tablespoon chopped cinlatro add before you serve
- juice of half a lemon and half a lime
- pinch of kosher salt
First, take your fish of choice and cut it into bit size portions making sure they are all roughly the same size and set aside.
Then, preheat your vegetable oil to 375°F.
Next, make the spicy ponzu sauce by combining all of the ingredients (except the cilantro) together in small bowl. Don’t add the cilantro at this point because it will turn an unappealing brownish color. It will be added right before serving for maximum flavor and color. Mix everything together and set aside.
Making tempura batter is a little tricky, but follow my recipe and you will have a perfect result. Place the egg yolk and the ice cold water into a small bowl then start whisking in the flour. Drop the fish into the batter and coat well, then drop the battered pieces into the hot oil. Cook for about 3-5 minutes until they become a little golden in color. If they get too dark, the fish will be overcooked. Remove the fish pieces to drain on a paper lined plate and then begin to prepare your plates for service.
Spoon some of the sauce onto each plate, add some fresh cilantro and then stack the fish pieces in a small mound. Garnish each plate with some thinly sliced shallots. Dip each of these delicious, crispy pieces of fish into the sauce and enjoy.
I believe you will find this to be a pleasant change to the usual fried fish with tartar sauce.