So I happened to have some tempura batter mix in the cupboard and a heap of root veggies in the fridge. Add some salmon, rice and a bit of soy and you have a healthy Japanese meal!
Meal for January the 25th - Baked Salmon with Veggie tempura and rice.
1. Cook some sushi or medium/short grain rice.
2. I wrapped the salmon fillets in baking paper with a bit of coriander sprinkled on top and baked at 200 deg cel for around 15 minutes.
3. Mix the tempura batter with very cold soda water but take care not to over mix it. It can still be a bit lumpy.
4. Cut up some veggies into slices. I used carrot, sweet potato and zucchini but eggplant, potato and beans are also really good.
5. Put the vegetables in the batter and make sure they are well covered.
6. Heat enough oil (I used a combination of peanut and grapeseed) in a wok so that you can deep fry the sliced vegetables. Don't worry that they stick together a bit, they should cook anyway.
7. Deep fry the vegetables for a minute or so. They won't turn golden brown but remain a light colour. Check the first few to see if the vegetables are soft.
8. Serve the rice, salmon and tempura with a splash of soy sauce and top with sliced spring onions. Alternatively you can serve a dipping sauce of soy and a splash of water for the tempura.
The verdict: Do not eat too much tempura! I felt quite sick afterwards... I ate what was on the plate and a bit more but I could only manage half of the salmon. It is a rich dish so take it easy.
A and M ate the rice and most of the salmon (the rest they rubbed in their hair and all over the table) and were eventually persuaded to eat the tempura after the addition of the dipping bowl. Although A seemed to just suck the soy sauce out of the tempura instead of actually eating it.
My husband enjoyed it and I would have enjoyed it more if I hadn't been so greedy!
Happy Eating!
No comments:
Post a Comment