Trevally ‘Isobe-age’ Tempura

Name: Trevally ‘Isobe-age’ Tempura
Yield: 4 servings
Cuisine: British
Ingredients: 2 Trevally Fillets; Salt; 1/2 cup Plain Flour *plus extra 1 to 2 tablespoons; 1-2 tablespoons Potato Starch; 1/2 cup Cold Water; ‘Aonori’ (Dried Green Laver Flakes) *OR crumbled Nori OR Wakame; Oil for cooking

Hiroko Liston @hirokoliston

Melbourne, Australia

Any fresh fish is good for Tempura. Cut into smaller pieces, so it would be much easier to fry. Today I added some ‘Aonori’ to the batter. Tempura that is made with the batter mixed with Sea Vegetables is called ‘Isobe-age’. Most commonly ‘Aonori’ (Dried Green Laver Flakes) is added to the batter, but it might be difficult to find. Finely crumbled Nori or Wakame can be used.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2Trevally Fillets
Salt
1/2 cupPlain Flour *plus extra 1 to 2 tablespoons
1-2 tablespoonsPotato Starch
1/2 cupCold Water
‘Aonori’ (Dried Green Laver Flakes) *OR crumbled Nori OR Wakame
Oil for cooking

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Steps

1

Cut Trevally into bite-size pieces and sprinkle some Salt.
2

Combine 1/2 cup Flour, Potato Starch and Cold Water to make Tempura Batter. Add some ‘Aonori’ for flavour.
3

Heat Oil to 170°C to 180°C. Coat Trevally pieces with the extra Flour, dip into Tempura Batter, and fry until batter is light golden and crispy. Take them out and lay them on a rack to drain the oil.
4

Serve with Salt, Lemon OR Tentsuyu (Dipping Sauce for Tempura).

‘Tentsuyu’ (Tempura Dipping Sauce)