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Tempura salmon with wasabi mayo & radish
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Upgrade your party snacks with irresistible tempura salmon bites for a show-stopping appetizer.
Ingredients:
  • 2 tsp wasabi paste (see note)
  • 150g (1/2 cup) Japanese mayonnaise (see note)
  • 5.00 gm caster sugar
  • 20.00 ml rice wine vinegar
  • 1 bunch radishes, trimmed
  • 150g packet tempura batter mix (see note)
  • 180ml (3/4 cup) cold soda water
  • 2 tsp sesame oil
  • 4 nori sheets (see note)
  • 4 x 200g pieces salmon fillet, pin-boned, skinned
  • Vegetable oil, to deep-fry
Instructions:
  • In a bowl, mix the spicy wasabi with creamy mayonnaise until well combined. Let it sit for a moment.
  • In a small bowl, mix sugar, vinegar, and a pinch of salt until the sugar dissolves completely. Cut the radishes into matchsticks (or grate coarsely and squeeze out excess moisture). Place the radishes in a bowl, pour the vinegar mixture over them, and toss well to combine.
  • In a bowl, combine tempura batter mix, soda water, and sesame oil, stirring with a fork until just mixed. Trim nori sheets to match the length of salmon pieces. Wrap each salmon piece with a nori sheet, slightly overlapping the ends, and seal with a touch of batter. Let sit for 5 minutes to soften the nori. Cut each piece into 6 slices widthwise.
  • 1. Preheat the oven to 80C and line an oven tray with baking paper. 2. Heat vegetable oil in a wok or large saucepan over medium heat until it reaches 180C (or until a small spoonful of batter immediately floats and sizzles). 3. Dip each salmon slice in batter, shake off excess, and carefully place it in the hot oil. Fry for about 45 seconds or until pale golden. 4. Using a slotted spoon, remove the fried salmon pieces and place them on the lined tray. Keep warm in the oven. 5. Repeat the process with the remaining salmon slices and batter, serving them warm and crispy.
  • Arrange the tempura salmon on a platter and garnish each piece with a dollop of zesty wasabi mayo and tangy pickled radish before serving.

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