Fish Tempura

 炸鱼片

Ingredients

600g fish (I use grouper)

100g plain flour

12g water chesnut flour (substitute with corn flour if you don't have)

12g wheat starch

160g ice cold water

12g cooking oil

1/4 teaspoon salt

3g baking powder

Method

1. Sieve plain flour, corn flour, water chestnut flour and baking powder. Mix in salt.

2. Slowly pour in water and stir in one direction with a pair of chopsticks. The batter should be thick. Chill the batter in fridge until ready to fry the fish.

3. Slice fish and rinse with salt solution (1 teaspoon salt with 200ml water). Drain the salt solution water and dab the fish slices dry.

4. Heat up wok with sufficient oil. Take out the batter from fridge and gently stir in cooking oil. When the oil in wok is heated to 180 degree celcius, dredge the fish slice through the batter, let the excess batter drip off for a few seconds and lower it into the oil. Repeat this for a few more fish slices. Fry until light golden brown in colour.

5. Serve hot!