Chef Saša Pribičević, from Bellevue Hotel's Restaurant Matsunoki, brings the fusion of Japan and Lošinj into your home with this flavourful Fish and Vegetable Tempura & Ponzu Soauce recipe. Try it!
For the Ponzu Sauce
- 100 ml lemon or orange juice
- 100 ml mirin (sweet rice wine)
- 100 ml soy sauce
- 10 g dried bonito flakes
- 10 g sugar
- Pour the mirin into the pan and heat it over the stove until the alcohol evaporates
- Add a tablespoon of sugar
- Stir until the sugar has dissolved and heat it up to about 80°C
- Add in the juice
- When the mixture reaches the above temperature, turn off the stove and sprinkle bonito flakes onto the sauce
- If you don’t have bonito flakes, you can just leave it out
- Let it cool and then strain
For the Tempura
- 1 zucchini (about 30 g)
- 1 eggplant (30 g)
- 1 pc white fish filet (30 g)
- 4-5 pcs asparagus
- 100 g flour
- 200 ml ice cold water
- A pinch of salt
- 1 tablespoon oil
- To make the batter, combine water, flour, salt and oil in a medium bowl. Make sure the batter is thin but not too runny.
- Use a pair chopstick to mix the ingredients coarsely, leaving some lumps in. This will make it more crispy after frying.
- Heat the oil in a wok or a large deep-frying pan to 190°C
- Dust the vegetable and fish pieces lightly with the extra flour, then dip them into the tempura batter and carefully drop them into the oil piece by piece.
- Fry and turn each piece occasionally until they turn lightly golden and crispy. Drain the excess oil off on paper towels.
TIP: To make the tempura crispy, use ice-cold water for the batter and make sure the temperature of the oil for frying is not below 190°C.
- Put all the fried pieces on a kitchen paper towel paper to let that soak up the extra oil, then serve them in a bamboo basket or on a plate with the Ponzu dipping sauce.
- You can also serve tempura with soy sauce, different soy-based sauces or flavoured mayonnaises. If you want to serve it as a main course, add a bowl of rice.
For best results download the recipe and watch the video in the gallery below.