Tuna Tempura
Appetizers • European
Description
Tuna Tempura
Ingredients
- Pompano fillet 20 oz
- Tempura Flour 0 oz
- Dried Nori Seaweed 4 pieces
- White Cabbage 5 oz
- Peanut Butter to taste
- Cilantro 6 tablespoons
- Scallions 8 pieces
- Tomatoes 2 pieces
- Pad Thai Sauce 1 tablespoon
Step-by-Step Guide
Step 1
Cut the tuna fillet into 4 thick pieces and wrap the sides in nori leaves.
Step 2
Mix the tempura with 50 milliliters of ice-cold water.
Step 3
Sauté the chopped cabbage in a small amount of oil. Combine with cilantro, chopped green onions, finely diced tomatoes, and Thai sauce.
Step 4
Coat the tuna in the tempura batter and fry in a wok until crispy.
Step 5
Slice the fish into thinner pieces and serve with the vegetables.
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