Tempura Fish Bites Recipe
Tempura battered cubed fish fried and tossed with kimchee aioli and furikake
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Ingredients
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Tempura Fish Bites
Method
Preparation
Prepare the Fish
Cut the fish fillets into bite-sized cubes, about 2-3 cm in size. Pat them dry with paper towels.
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with ice-cold water. Whisk gently until just combined; do not overmix.
Heat the Oil
In a deep pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
Fry the Fish Bites
Dip each piece of fish into the tempura batter, allowing excess to drip off, then carefully place them in the hot oil. Fry in batches for about 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Prepare the Kimchee Aioli
In a small bowl, mix together 1/2 cup of mayonnaise, 2 tablespoons of chopped kimchee, and a squeeze of lime juice. Adjust seasoning to taste.
Serve
Toss the fried fish bites with furikake seasoning while they are still hot. Serve with kimchee aioli on the side.
