Akaroa Salmon Tempura
500gms fresh skinless Akaroa salmon fillet
200mls water
add enough ice to make 250mls
100gms flour
½ teaspoon salt
Dipping sauce
60mls Japanese soy sauce
60mls water
5 gms (1 teaspoon) freshly grated ginger
1 teaspoon liquid honey
juice of ½ a lemon
Mix together the dipping sauce ingredients, place in a stainless saucepan,
Bring to boil, simmer 3 minute, Strain and cool
Cut the salmon across width wise into thin strips, you should cut at least 12
strips.
Mix the flour and salt with the iced water very briefly, Do not worry if there are a few lumps, it is more important not to over mix.
Pass the salmon strips through a light dusting of flour, pass through tempura
batter and fry in hot clean oil, the salmon will only take a couple of minutes to cook, as soon as it is crisp remove, place on a kitchen paper towel to remove any excess oil, serve as an appetizer along with the dipping sauce.
