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Tempura Alaskan Halibut With Soy-Chili Glaze - from Brooklyn Cafe
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Cuisine: Asian
From the menu of . . . Brooklyn Cafe
200 Sandy Springs Circle, Atlanta
404-843-8377
Not only is this dish easy to prepare, but the glaze fairly bursts with flavor. Mark Pinsky, chef at Brooklyn Cafe, did a great job adapting the recipe for a home kitchen (even as he was preparing for his impending wedding). The restaurant serves this popular dish with caramelized Vidalia onions, whipped new potatoes and broccoli.
Hands on time: 15 minutes Total time: 21 minutes Serves: 6
Ingredients:
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For the Soy-Chili Glaze:
1 (7-ounce) bottle sweet red chili sauce (like Thai Kitchen's Red Chili Dipping Sauce)
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon canola oil
1 1/2 tablespoons orange juice
1 teaspoon lemon juice
1 teaspoon lime juice
1/2 teaspoon Sriracha Chili Sauce (or
other hot sauce), optional
1/2 teaspoon chopped basil
For the tempura:
Canola or peanut oil
1/3 cup cornstarch
1/2 cup cake or all-purpose flour
1/2 to 3/4 cup cold soda water
1 tablespoon salt
1 teaspoon sesame oil
1 tablespoon sesame seeds
6 halibut fillets
Instructions:
In a bowl, whisk together sweet chili sauce, soy sauce, sesame oil, canola oil, orange juice, lemon juice, lime juice, chili sauce and basil until well-incorporated.
In a heavy pot, heat 3 inches canola oil to 350 degrees. Whisk together cornstarch and flour. Slowly whisk in soda water until batter is about the consistency of heavy cream. Add salt, sesame oil and sesame seeds. Dip halibut fillets in batter, let excess drip off and slowly lower them, one by one, into oil. Fry 3 minutes per side; remove and drain briefly on paper towels. Serve with glaze.
In a heavy pot, heat 3 inches canola oil to 350 degrees. Whisk together cornstarch and flour. Slowly whisk in soda water until batter is about the consistency of heavy cream. Add salt, sesame oil and sesame seeds. Dip halibut fillets in batter, let excess drip off and slowly lower them, one by one, into oil. Fry 3 minutes per side; remove and drain briefly on paper towels. Serve with glaze.
Nutrition:
Per serving: 526 calories (percent of calories from fat, 66), 23 grams protein, 19 grams carbohydrates, no fiber, 38 grams fat, 70 milligrams cholesterol, 1,646 milligrams sodium.
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