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  3. Fillet of Sole Tempura
  1. Recipes

Fillet of Sole Tempura

Tempura is a Japanese dish that is prepared in a way that was originally invented by the Portuguese. The batter is made of ice water, flour and often also egg, generally only mixed lightly so the gluten cannot thicken the flour.

Fillet of Sole Tempura

Ingredients

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Garnish Preparation

  • Spring Onion 2 pc
  • Green Asparagus 20 pc
  • Aubergine 1 pc
  • Courgette 1 pc
  • Shitake Mushrooms 20 pc
  • Sole fillets 10 pc

Sauce Preparation

  • Soy Sauce 40 g
  • Bango Kecap Manis 1.52kg 20 g
  • Garlic 5 g
  • Ginger Syrup 20 g
  • Knorr Demi Glace Sauce 1kg 20 g
  • Water 200 ml
  • Sesame seeds, roasted 5 g

Batter Preparation

  • Tempura flour 200 g
  • Ice Water 320 g

Preparation

  1. Garnish Preparation

    1. Clean the vegetables.
    2. Cut the onions and the asparagus in half and cut the aubergine and courgette into thick julienne strips.
    3. Cut a cross on the surface of the shiitake mushrooms and cut the sole fillets into wide strips.

  2. Sauce Preparation

    1. Dilute Knorr Demi-Glace with water
    2. Combine the soy sauce, Bango, garlic, chilli sauce and ginger syrup in a saucepan.
    3. Bring the mix to a boil and then add the demi-glace.
    4. Add the sesame seeds to the sauce.

  3. Batter Preparation

    1. Mix the tempura flour with the ice water.
    2. Dip the sliced vegetables and the sole fillets in the batter and deep fry briefly.
    3. Remove the tempura from the oil and drain on paper towels.

  4. Presentation

    1. Put the tempura on the plates.
    2. Serve the tempura immediately with the sauce on the side.