Japanese fish fondue
shrimps, salmon, sole, snapper, haddock etc.
mushrooms, shiitake, bell pepper, cooked potato
6 teaspoons baking powder
sherry, bouillon, soy sauce or at choice
fondue pan and oil
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© Janneke's Recipe pages - fondue and gourmet recipes
How to prepare:
Fish and vegetables are coated with tempura batter, deep fried and eaten with a sauce.
- Arrange the fish on a nice plate (or several plates if more than 4 persons).
- Heat the oil and place on a rechaud on the table.
For frying: large shrimps, scampi or prawns, pieces sole, red snapper, haddock, complete mushrooms, strips bell pepper, slices firm cooked potato.
Tempura batter: mix flour and baking powder in advance and make new batter every 1/2 hour according this recipe).
Tempura sauce: bring in a sauce pan 1 dl sherry with 1 dl bouillon and 2 dl (salt or sweet) soy sauce to boil. Divide the sauce over small bowls, 1 per person.
- The basic tempura sauce can be changed by adding grated horseradish or ginger powder.
First published: April 12, 2003, Netherlands
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