Ingredients with Measurements:
- 10 Kinkoji (golden threadfin bream) fillets
- 2 Unshiu oranges
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 cup ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large pot for frying
- Wire rack for draining excess oil
Step-by-step instructions:
1. Rinse the Kinkoji fillets and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
2. Peel the Unshiu oranges and remove the white pith. Separate the segments and remove any seeds. Cut each segment into small pieces and set aside.
3. In a large bowl, mix together the flour, cornstarch, baking powder, and salt.
4. In a separate bowl, beat the egg and add the ice-cold water. Mix well.
5. Add the egg mixture to the flour mixture and stir until just combined. The batter should be lumpy and thick.
6. Heat the vegetable oil in a deep-fryer or large pot over medium-high heat until it reaches 350°F.
7. Dip the Kinkoji pieces and Unshiu orange pieces into the batter, making sure they are fully coated.
8. Carefully drop the battered pieces into the hot oil and fry until golden brown, about 2-3 minutes.
9. Use a slotted spoon or tongs to remove the tempura from the oil and place it on a wire rack to drain excess oil.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Carbohydrates per serving: 45g
Protein per serving: 10g
Substitutions for ingredients:
- Kinkoji can be substituted with any white fish fillets.
- Unshiu oranges can be substituted with any sweet citrus fruit.
Variations:
- Add sliced green onions or grated ginger to the batter for extra flavor.
- Use different dipping sauces such as soy sauce, ponzu sauce, or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy tempura.
- Do not overcrowd the fryer or pot to prevent the temperature from dropping.
- Use ice-cold water in the batter to create a light and crispy texture.
Storage instructions:
Tempura is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tempura in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the tempura on a platter with a variety of dipping sauces and garnishes.
Garnishes:
- Sliced green onions
- Grated ginger
- Sesame seeds
- Shichimi togarashi (Japanese seven spice)
Pairings:
- Sake
- Beer
- Green tea
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the batter is too thin, add more flour. If it's too thick, add more water.
- If the tempura is not crispy, make sure the oil is hot enough and do not overcrowd the fryer or pot.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the fish fillets are fully cooked before serving.
Food history:
Tempura is a popular Japanese dish that was introduced by Portuguese missionaries in the 16th century.
Flavor profiles:
The Kinkoji Unshiu Tempura has a crispy and light texture with a sweet and savory flavor from the fish and citrus fruit.
Serving suggestions:
Serve the tempura as an appetizer or as a main course with rice and vegetables.
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Region: Japanese