Tempura Fish Stir Fry With Assorted Peppers Recipes

VEGETARIAN TEMPURA FRIED PEPPERS

Steps:

• Make a small slice in the peppers and remove seeds. Set aside on paper toweling to dry.
• Heat the vegetable oil in a skillet and saute zucchini, squash, eggplant, onion, and garlic until tender. Remove from heat and fold in bread crumbs and cheese, and set aside to let cool.
• Mix the flour, cornstarch, and baking powder in a bowl and add seltzer in a stream while whisking constantly. Season with salt and pepper.
• Heat canola oil to 375 degrees F in a deep fryer.
• Stuff each pepper with a small amount of the vegetable stuffing. Then dip each stuffed pepper in the tempura coating and deep-fry until golden brown. Drain on paper toweling and serve warm.

TEMPURA

Steps:

• In a small bowl, combine the rice flour and 1/2 cup soda water. Stir until blended. Combine the flour, baking powder and cornstarch. Sift into a medium bowl. Stir in the remaining 2 1/2 cups soda water, salt and cayenne. Lastly add the rice flour mixture. Allow to rest in the refrigerator at least 1 hour before use. Check the consistency of the batter by dipping a piece of vegetable and cook in a preheated deep fryer at 350 to 375 degrees F. Additional soda water may be needed to adjust thickness.
• In a bowl, dissolve the dry mustard and turmeric in the water and rice wine vinegar. Stir in the pickled ginger liquid, lemon juice, and sugar and whisk until well blended. Combine the chili, sesame and peanut oils. Slowly whisk in the oil to the mustard mixture until emulsified. Refrigerate until needed. This can be prepared up to 1 week ahead.
• In a small bowl, whisk together the mirin, sugar, lemon juice, soy, and wasabi. Stir in the sesame oil and scallions. Use as needed.

TEMPURA FISH STIR-FRY WITH ASSORTED PEPPERS

Steps:

• Firstly, follow instructions on tempura batter packet.
• Slice the fish fillets into 2 - 4 inch chunks, and coat with tempura batter.
• Heat the oil for deep frying (3 cups) in a shallow pan, and deep fry till golden brown. Set Aside.
• In a wok, put 3 tablespoons of oil in and fry onions for 2 minutes on medium until fragrant.
• Add assorted peppers in and stir-fry on high heat till cooked, or if desired, till slightly charred (for a pleasant, sharper taste.).
• Add in the deep fried fish fillets with the peppers, fry on high heat for 1 minute Cover, and leave to simmer on low heat.
• While fish and peppers are simmering, in a sauce pan, heat 1 teaspoon of oil and heat on medium flame.
• Add 4 tablespoons of abalone sauce and fry for a few seconds. Then, add the cornflour and 4 tablespoon of water together separately into a cup, mix well, add to abalone sauce. Stir gently until mixture is bubbling.
• Pour the abalone sauce seasoning into the simmering wok. Take off heat.
• Mix chopped coriander with the stir-fry dish. Serve immediately.