Mackerel tempura

PT30M

PT3H

First published in 2021
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Ingredients

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Imperial

Mackerel

  • 1 mackerel, best quality
  • 40g of shio koji
  • 100g of plain flour
  • 360g of vegetable oil
  • 40g of sesame oil

Tempura batter

  • 500ml of water, (cold)
  • 1 egg yolk
  • 160g of plain flour

Tempura sauce

To serve

  • 1/4 myoga, julienned
  • 1/2 tsp chopped chives
  • 1 Japanese sudachi lime, finely sliced into wheels
1

Begin by filleting, pin-boning and skinning the mackerel (you can ask your fishmonger to do this for you). Cut each fillet into 4 finger-sized strips, then place in a bowl with the shio koji. Mix to evenly coat and leave to marinate in the fridge for 3 hours

  • 1 mackerel, best quality
  • 40g of shio koji
2

Meanwhile, make the tempura batter. Whisk the yolk and water together in a bowl, then whisk in the flour to create a smooth, thin batter. Keep in the fridge until needed

  • 500ml of water, (cold)
  • 1 egg yolk
  • 160g of plain flour
3

Once the mackerel has finished marinating, place the vegetable and sesame oil in a pan or deep-fat fryer and heat up to 175ºC

  • 360g of vegetable oil
  • 40g of sesame oil
4

While you wait for the oil to heat up, make the tempura sauce by placing the soy sauce, mirin and dashi stock in a pan and gently heating to 80ºC. Once it reaches this temperature, stir in the grated daikon and keep warm

5

Remove the mackerel pieces from the shio koji marinade and lightly coat in flour. Dip each piece into the tempura batter then carefully lower them into the oil and fry until crisp and golden. Drain on kitchen paper

  • 100g of plain flour
6

Divide the warm tempura sauce between two bowls and add the tempura mackerel. Top with the julienned myoga, chopped chives and sudachi lime slices

  • 1/4 myoga, julienned
  • 1/2 tsp chopped chives
  • 1 Japanese sudachi lime, finely sliced into wheels
First published in 2021
Share recipe