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Japanese fish fondueIngredients:shrimps, salmon, sole, snapper, haddock etc.mushrooms, shiitake, bell pepper, cooked potatoBatter:200 gr flour6 teaspoons baking powder2.5 à 3 dl ice water(1 eggwhite)Sauce:sherry, bouillon, soy sauce or at choiceextra:fondue pan and oil |
If shown, hover = photo = conversion© 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).- Prepare 200 - 250 gr fish per person- 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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