Recipe Photo Recipe Title
cooking process


cooking process

In China, the fluffy yet crispy batter made from flour, baking powder and lard is called souza. Souza is a standard batter in Chinese cooking, and since it contains negi oil, it adds flavor to the dish. The secret to making this dish is using your fingers as if they were the fish. Keep a little water on hand to adjust the consistency of the batter. You can serve this tempura simply with salt and pepper or dip it in a mild chili sauce.




1/2 lb. white fish (cod, sea bream, sole, etc.)
1/2 egg white
Salt
Pepper
1.5 tablespoons potato starch
[Batter]
1 egg
1/4 cup water
10 tablespoons flour
3 tablespoons potato starch
1.5 teaspoons baking powder
1 tablespoon negi oil
Salt


directions

@ [1]
Cut the fish into lengths approximately 1/4-inch thick and 2-inches long. Sprinkle with salt and pepper. Beat the egg until smooth. Very gently coat the fish with the egg. Sprinkle the potato starch over the fish and once again very gently coat the fish with it. The potato starch will serve to seal in the flavors.



@ [2]
Make the batter. Beat the egg in a bowl, then add the flour, potato starch and salt. Add a little of the water and knead with your fingers. When the batter becomes smooth, add the remaining water a little at a time. To check the consistency of the batter, imagine that your fingers are the fish. The batter should cling lightly to your fingers. Finally, mix in the baking powder and negi oil.



@ [3]
In your wok heat plenty of oil to approximately 310-degrees Fahrenheit, stirring occasionally. Drop a bit of batter in the oil. If the batter sinks to the bottom then rises, the temperature is correct. Coat a piece of fish with the batter, shaking off any excess, then place carefully in the wok.
Tips While the fish is cooking, check to see if the batter fluffs up. If it doesn't, add a little more baking powder to the batter before cooking the other fish.



[4]
Do not stir the fish right away. Cook slowly while using a ladle to spoon oil over the cooking fish. Be careful: the batter browns easily, so keep an eye on the temperature. When the coating becomes crispy, raise the heat to high for a few seconds, then remove and set on a paper towel.
Tips The best way to tell when tempura is ready is to look at the bubbles around it. When the bubbles turn small and the frying sound becomes louder, the tempura is done.




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