Tempura Sardines with Tonnatto Sauce

Name: Tempura Sardines with Tonnatto Sauce
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 1 Tbsp baking powder; 1 Tbsp freshly ground black pepper; 2 sticks butter; 946 milliliters chicken stock; 1 Tbsp cornstarch; 1 egg; 454 grams canned good tuna fish, drained; 237 milliliters all-purpose flour; 12 fresh sardines, cleaned; 3 Tbsps minced garlic; 473 milliliters heavy cream; 946 milliliters milk; 2 Tbsps minced fresh oregano; 1 teaspoon rice wine vinegar; 1 Tbsp salt; 1 teaspoon salt; 118 milliliters soda water; 118 milliliters 1/2-inch sliced squash; 2 liters vegetable oil; 118 milliliters 1/2-inch sliced large zucchini

Tempura Sardines with Tonnatto Sauce might be just the main course you are searching for. This pescatarian recipe serves 6. One serving contains 1470 calories, 58g of protein, and 115g of fat. 1 person found this recipe to be yummy and satisfying. It is an expensive recipe for fans of Japanese food. Head to the store and pick up garlic, salt, heavy cream, and a few other things to make it today. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. If you like this recipe, you might also like recipes such as Tempura Sardines with Tonnatto Sauce, Tempura Donburi - Tendon - Tempura Rice Bowl, and Grilled Sardines with Garlic Walnut Sauce.

Instructions

In a mixing bowl, mix the flour, baking powder and salt together, blending well. Next, add the egg and vinegar and then stir in the soda water. Keep cold until use and stir again before using.

Ingredients you will need

Baking Powder

Sparkling Water

Vinegar

All Purpose Flour

Salt

Egg

Equipment you will use

Mixing Bowl

Preheat a deep saucepot with the oil to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Dip the sardines in the cornstarch, then the tempura batter and then float in the fryer. The fish should be well-coated but not drenched. Cook 3 to 4 minutes, in batches if necessary, flipping over during the process to ensure even cooking.

Ingredients you will need

Corn Starch

Sardines

Fish

Dip

Remove from the fryer to paper towels, allowing the sardines to drain any excess oil. Hold warm until serving with the Tonatto Sauce.

Ingredients you will need

Sardines

Sauce

Cooking Oil

Equipment you will use

Paper Towels

In heavy-bottom saucepan over medium-high heat, heat the chicken stock, garlic, salt and pepper until simmering. Reduce the heat to medium and simmer for 10 to 15 minutes.

Ingredients you will need

Salt And Pepper

Chicken Stock

Garlic

Equipment you will use

Sauce Pan

Next, in a saucepan over medium-high heat, melt the butter. Slowly add the flour with a whisk, stirring to incorporate. Continue to cook until the butter and flour begin to thicken, this takes about 3 minutes. Once thickened, remove from the heat.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Whisk

After the stock has simmered and reduced by 25-percent original volume (or 1 cup), add the milk and cream and to stir allow the stock and dairy products flavor each other and create a soup base, about 10 minutes.

Ingredients you will need

Cream

Stock

Soup

Milk

Next, add the roux to the soup base and stir in ensure smoothness. Finally, add the tuna, squash, zucchini and oregano over medium-low heat. Continue cooking for 20 minutes. Puree and adjust the seasoning.

Ingredients you will need

Seasoning

Zucchini

Oregano

Squash

Soup

Tuna

Equipment

Recommended wine: Gewurztraminer, Chenin Blanc, Riesling

Gewurztraminer, Chenin Blanc, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Zind-Humbrecht Gewurztraminer. It has 4.6 out of 5 stars and a bottle costs about 27 dollars.