Tempura Spotted Wolffish

Recipe:

For this dish we use pieces from the spore to the belly of the fillet. Make Tempura batter from bag (follow the recipe, as a rule, just add ice cold water). We have chosen to season the fish with an Asian-inspired rub that gives the fish a lovely taste.

Rub

• 6 tbsp. yellow curry paste

• 1/2 tbsp. Turmeric

• 1/2 tbsp. dried lime leaves

• 2 tbsp. dried ginger

• 2 tbsp. coriander seeds

• 2 tbsp. farin

• 1/2 tbsp. chili flakes

• 2 tbsp. dried lemongrass

Crushed and mixed in mortar

Rub 1 tablespoon of spice mixture on the pieces of fish and sprinkle a little salt on. Then turn the pieces over in 2 tablespoons of maizenna, the batter will then sit better on the fish. Dip in tempura batter and fry in hot oil (170 degrees), fry until the fish is crispy on the outside. Place the pieces of fish on paper and let the oil drain.

Tips

You can easily make a dip for this dish by mixing a packet of mayonnaise with juice from 1/2 lime, 2 teaspoons of spice mix and 1 tablespoon of soy sauce. Stir together and pour into a bowl. Sprinkle seaweed powder on top. If you can't get hold of seaweed powder, you can blend nori sheets into powder and sprinkle on top of the bowl, or cut the sheets into thin, fine strips. We recommend to compliment the fish with fried leaf salads and spinach, but here you are free to choose your own favorites.

Foto: Dan Mariner