Fish Curry Tempura
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Fish Curry Tempura is a traditional Korean Side Dishes dish featuring White Fish, Ginger, Sake (Rice Wine), Starch Powder. Difficulty: Hard. Ready in about 35 minutes.
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π Step-by-Step Instructions
Add ginger juice and sake to the fish fillet and let it age for about 30 minutes to remove the fishy taste and firm up the flesh.
Mix soybean flour, wheat flour, curry powder, starch, and egg evenly to make frying batter.
Fold the perilla leaves in half, julienne, and soak briefly in water.
Drain the perilla leaves and evenly coat with frying batter.
Lightly dust the aged fish fillet with starch, coat with frying batter, top with the batter-coated perilla leaves, and deep-fry at 170Β°C for about 2 minutes. Drain naturally.
Mix mayonnaise, yogurt, sugar, and vinegar evenly to make a dipping sauce. Plate the fritters with lettuce.
