Baked Whole Fish With Tahini Sauce and Tempura Vegetables

Name: Baked Whole Fish With Tahini Sauce and Tempura Vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 8 stalks baby asparagus; 1 carrot, slice pieces off with a vegetable peeler; 237 milliliters cornflour; 237 milliliters primary dashi (you can usually buy this instant from most Asian grocery stores and just prepare according to packet); 118 milliliters dry white wine; 1 egg, beaten lightly; 59 milliliters fresh coriander, chopped coarsely; 2 Tbsps fresh coriander, finely chopped; 3 teaspoons fresh ginger, grated; 2 Tbsps fresh parsley, finely chopped; 2 garlic cloves, crushed; 1 Tbsp lemongrass, fresh chopped finely; 79 milliliters light soy sauce; 79 milliliters lime juice; 2 Tbsps lime juice; 79 milliliters mirin; 2 sheets yaki nori (toasted seaweed); 1 onion, cut into wedges; 59 milliliters parsley, chopped coarsely; 237 milliliters plain flour; 1 small red capsicum, seeded cut into squares; 2 mediums red snapper or 2 medium sea bream; 8 shiitake mushrooms, stems removed and halved; 473 milliliters iced soda water; 2 teaspoons soy sauce; 1 teaspoons sugar; 2 teaspoons sugar; 1 small sweet potato, sliced thinly; 177 milliliters tahini paste; 118 milliliters water

Baked Whole Fish With Tahini Sauce and Tempur Head to the store and pick up wine, parsley, egg, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. From preparation to the plate, this recipe takes around 1 hour. It is a good option if you're following a dairy free and pescatarian diet. It is an expensive recipe for fans of Japanese food.

Instructions

I use 2 pans for the cooking 1 for each fish, I put the same amount of ingredients listed above per pan. By that I mean 1/3 cup lime per pan 1/2 cup wine per pan etc -- Or double up and eye ball dividing mixture evenly among pans.

Ingredients you will need

Fish

Lime

Wine

Equipment you will use

Frying Pan

Combine lime juice, wine, water, lemongrass, coriander and parsley in a bowl.

Ingredients you will need

Lemon Grass

Lime Juice

Coriander

Parsley

Water

Wine

Equipment you will use

Bowl

Place fish in baking dish and pour mixture over, repeating for second pan.Cover with foil and bake at 190c for 25-30 Min's until fish are tender and cooked through.Tahini Sauce.Blend or Process Tahini ingredients until just combined about a minute.

Ingredients you will need

Tahini

Sauce

Fish

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Transfer to a pan and heat until sauce thickens and is heated through.To

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Serve pull skin back from one side of fish and using a fork pull fish meat off from top to bottom. You will find it flakes off real easy and you shouldn't end up with many bones in fish meat. Repeat to the other side, place fish meat neatly on plate and pour tahini sauce over.

Ingredients you will need

Tahini

Sauce

Fish

Meat

Serve with tempura vegetables with dipping sauce recipe below.Vegetables.You can use just about any mix of vegetables, above recipe is just a suggestion. This is also the same way to make seafood tempura you can also make this as a starter with a mixture of seafood and vegetables.

Ingredients you will need

Dipping Sauce

Vegetable

Seafood

Cut seaweed into 5cm squares, halve the sheet and cut into 2cm-wide strips.

Ingredients you will need

Seaweed

Brush strips with water and wrap tightly around noodles in the middle, reserve noodle bunches.

Ingredients you will need

Pasta

Water

Wrap

Mix all the ingredients for the batter together, this should not be a smooth batter, but should have a few lumps of flour in it. It is best made just before beginning to deep fry. Always make with iced or chilled water and never leave batter to sit for to long before using.

Ingredients you will need

All Purpose Flour

Water

Heat oil to moderately hot 170c in wok or deep pan. Dust chopped vegetables, except seaweed squares, lightly in flour. Dip seaweed squares and other ingredients into batter, drain excess batter, deep fry ingredients, in batches until golden.

Ingredients you will need

Vegetable

Seaweed

All Purpose Flour

Dip

Cooking Oil

Equipment you will use

Frying Pan

Wok

Drain on absorbent paper. Only fry small amounts at a time to allow for oil to come back to correct temperature before next batch is added.Finally deep fry noodle bunches and serve as a garnish.

Ingredients you will need

Pasta

Cooking Oil

Combine all sauce ingredients stir to mix.

Ingredients you will need

Sauce

Serve tempura immediately with individual bowls of dipping sauce.Recipe for Dashi.If you can't get instant dashi here is a recipe for primary dashi. The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.15g dried kelp (konbu).1 litre cold water.15g large smoked dried bonito flakes (katsuobushi).Wipe kelp with a damp cloth, cut into 3-4 large pieces.

Ingredients you will need

Bonito Flakes

Dipping Sauce

Dashi

Water

Kelp

Equipment you will use

Bowl

Place kelp in a large saucepan with water, cook uncovered, about 10 Min's or until just about to come to a boil.

Ingredients you will need

Water

Kelp

Equipment you will use

Sauce Pan

Remove kelp, bring liquid to boil and add another 1/4 cup cold water along with bonito flakes, return just to a boil, remove from heat immediately.Strain dashi through a muslin-lined sieve into another pan.

Ingredients you will need

Bonito Flakes

Dashi

Water

Kelp

Equipment you will use

Sieve

Frying Pan

Equipment

Ingredients

Servings:

8stalks

baby asparagus 1

carrot, slice pieces off with a vegetable peeler 237milliliters

cornflour 237milliliters

primary dashi (you can usually buy this instant from most Asian grocery stores and just prepare according to packet)118milliliters

dry white wine 1

egg, beaten lightly 59milliliters

fresh coriander, chopped coarsely 2Tbsps

fresh coriander, finely chopped 3teaspoons

fresh ginger, grated 2Tbsps

fresh parsley, finely chopped 2

garlic cloves, crushed 1Tbsp

lemongrass, fresh chopped finely 79milliliters

light soy sauce 79milliliters

lime juice 2Tbsps

lime juice 79milliliters

mirin 2sheets

yaki nori (toasted seaweed)1

onion, cut into wedges 59milliliters

parsley, chopped coarsely 237milliliters

plain flour 1small

red capsicum, seeded cut into squares 2mediums

red snapper or 2 medium sea bream 8

shiitake mushrooms, stems removed and halved 473milliliters

iced soda water 2teaspoons

soy sauce 1teaspoons

sugar 2teaspoons

sugar 1small

sweet potato, sliced thinly 177milliliters

tahini paste 118milliliters

water 177milliliters

water 20grams

dried wheat noodles, cut in half for decoration

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.