Tempura salmon with wasabi mayo & radish

Recipes / Fish

Forget the party pies at your next celebration. These fabulous tempura salmon bites will really break the ice.

Recipe «Tempura salmon with wasabi mayo & radish» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp wasabi paste, 150g Japanese mayonnaise, 1 tsp caster sugar, 1 tbsp rice wine vinegar, 1 bunch radishes, trimmed , 150g packet tempura batter mix, 180ml cold soda water, 2 tsp sesame oil , 4 nori sheets, 4 x 200g pieces salmon fillet, pin-boned, skinned, Vegetable oil, to deep-fry.

Ingredients:

  • 2 tsp wasabi paste 
  • 150g Japanese mayonnaise 
  • 1 tsp caster sugar 
  • 1 tbsp rice wine vinegar 
  • 1 bunch radishes, trimmed 
  • 150g packet tempura batter mix 
  • 180ml cold soda water 
  • 2 tsp sesame oil 
  • 4 nori sheets 
  • 4 x 200g pieces salmon fillet, pin-boned, skinned 
  • Vegetable oil, to deep-fry 

Instructions

  1. To make wasabi mayo, combine wasabi and mayonnaise in a bowl. Set aside.
  2. To make pickled radish, stir sugar, vinegar and a pinch of salt in a small bowl until sugar dissolves. Cut radishes into julienne (matchsticks; alternatively, coarsely grate radishes, then squeeze out excess moisture). Place in a bowl, add vinegar mixture, then toss to combine.
  3. Place tempura batter mix, soda water and sesame oil in a bowl. Using a fork, stir until just combined. Trim nori sheets so their width equals the length of salmon pieces. Wrap a sheet of nori around each salmon piece, then trim ends to leave a slight overlap. Seal joins with a little batter. Set aside for 5 minutes to allow nori to soften slightly. Cut each piece widthwise into 6 slices.
  4. Preheat oven to 80C. Line an oven tray with baking paper. Heat vegetable oil in a wok or large saucepan over medium heat to 180C (or until a small spoonful of batter immediately floats and sizzles). Dip a salmon slice in batter, drain excess, then lower into oil. Working quickly, repeat until there are 4 pieces in oil. Fry for 45 seconds or until pale golden. Remove with a slotted spoon and place on lined tray. Transfer to oven to keep warm. Repeat process with remaining slices and batter.
  5. Place tempura salmon on a platter. Top each with a small spoonful of wasabi mayo and pickled radish to serve.