Description
This Crispy Halibut Tempura with Japanese Pickles & Spring Onion Rice recipe offers a delightful fusion of textures and flavors. Crispy, light tempura-battered halibut fillets are paired with tangy Japanese pickles and fragrant spring onion rice cooked in savory dashi stock. Perfect for a refreshing yet hearty meal that showcases the best of Japanese-inspired cuisine.
Ingredients
Scale
Halibut Tempura
- 4 pieces Halibut fillets (boneless, flaky texture)
- 1 cup Flour (helps the batter adhere)
- 2 Eggs (essential for richness)
- 1 cup Tempura batter mix (ensures a light coating)
- Canola oil (for frying)
- Salt and white pepper (to taste)
Spring Onion Rice
- 2 cups Short-grain rice (filling base for dish)
- 2 cups Dashi stock (enhances savory flavor)
- 1 cup Spring onions (finely chopped)
Accompaniments
- 1 cup Japanese pickles (tangy complement)
- 1 tablespoon Soy sauce (adds umami)
Instructions
- Prepare the rice: Rinse the short-grain rice under cold water until the water runs clear. Combine the rice with 2 cups of dashi stock in a rice cooker or pot. Cook until tender and fluffy. Once cooked, gently fold in the finely chopped spring onions and season with salt to taste. Keep warm.
- Make the tempura batter: In a mixing bowl, whisk together the flour, tempura batter mix, and eggs with cold water (about 1 cup) until just combined. The batter should be slightly lumpy and cold to maintain crispiness.
- Prepare the halibut fillets: Pat dry the halibut fillets and season both sides lightly with salt and white pepper.
- Heat the oil: Pour canola oil into a deep frying pan to a depth of about 2 inches and heat to 350°F (175°C). The oil should be hot enough so that a small amount of batter sizzles immediately when dropped in.
- Fry the halibut: Dip each halibut fillet into the tempura batter, allowing excess batter to drip off. Carefully place the fillets into the hot oil. Fry for about 3-4 minutes per side or until the batter is golden brown and the fish is cooked through. Remove and drain on paper towels.
- Plate and serve: Spoon the spring onion rice onto plates, arrange the crispy halibut tempura on top or alongside, and garnish with Japanese pickles. Drizzle soy sauce lightly over the dish or serve it on the side for dipping.
Notes
- Use cold water for the tempura batter to help keep it crispy when fried.
- Ensure the oil temperature stays consistent to avoid greasy or soggy tempura.
- Japanese pickles add a refreshing tang that balances the richness of the fried fish.
- For extra flavor, you can add a sprinkle of toasted sesame seeds on the rice before serving.
- If you don’t have dashi stock, substitute with a light vegetable or chicken broth as an alternative.
