This is a Japanese spin on the family fave, fish’n’chips. OK, so it’d be hard to wrap this up in newspaper and head to the beach, but it’s definitely great for a nice balmy summer evening in the backyard.
4 fillets of Atlantic Salmon, or any other delicious fish! We also used wild Barramundi fillets, which were GREAT, but much more delicate than the salmon so be careful when you’re trying to slide the grilled fish onto plates!
2T miso paste* (available at good asian supermarkets)
1/3 cup soy sauce
1/3 cup mirin – I didn’t have any mirin so I used Japanese cooking wine. I have NO idea if it’s the same thing, but it didn’t seem to affect the end result!
Scraping of palm sugar
Combine the glaze ingredients and throw the fish in to marinade for at least an hour.
Grill, panfry or bbq the fish for around 10mins until cooked through.
Serve with jasmine rice, steamed green beans and tempura chips.
So they’re not really chips, it’s just tempura vegetables. Also, I cheated and used packet tempura flour which tasted fine – I’m sure there are batter recipes online, but who has time to google it when you can just buy it ready made?
1 1/2 cups tempura flour (available in packets at asian supermarkets)
Sliced vegetables – for example, sweet potato, zucchini, eggplant
1 1/2 cups oil for deep frying – canola or sunflower are good for deep frying.
Make the batter according to the instructions on the packet! For ours, we took 1 cup of iced water and carefully sprinkled the tempura flour over it a little at a time. Whisk thoroughly between each sprinkling to avoid lumps.
Heat the oil in a shallow pan – the oil should be super-hot. If it’s not hot enough, the vegetables take longer to cook and as a result, will soak up all that fat! To test the temperature, stick the end of a wooden spoon into the oil – if it bubbles madly, it’s hot enough!
Dip the veggies in the batter, tap off the excess and carefully slide into the hot oil. Don’t overload the pan as the temperature of the oil will drop if there are too many veggies in there.
Fry, turning constantly, until golden and crispy. Drain on paper towels and serve with your miso fish!