Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Tempura Fried Opah with Pineapple & Thai Basil Salsa

By Lee Anne Wong From Moveable Feast Season 3, Ep.302

Servings: 4 to 6

If you can’t find opah, you can substitute cod loin or haddock fillet. Furikake is a Japanese dried seasoning that typically consists of dried fish and seaweed, sesame seeds, sugar, and salt. It can be found in most Asian grocery stores.

Ingredients

  • 1/4 cup sake
  • 1/4 cup Japanese white miso paste
  • 1/4 cup mirin
  • 1 tsp. granulated sugar
  • 4 to 6 skinless, boneless opah fillets, about 4 oz. each
  • Vegetable oil for frying, about 8 cups
  • 1-1/2 cups tempura flour
  • 1/2 cup rice flour
  • 2 Tbs. furikake topping (optional)
  • Kosher salt
  • 1 large egg
  • 1 cup vodka
  • 1 cup seltzer
  • Pineapple & Thai Basil Salsa, for serving

Preparation

  • Mix the sake,miso, mirin, and sugar in a shallow baking dish. Add the fish, cover with plastic wrap, transfer to the refrigerator, and marinate for 1 to 1-1/2 hours, turning occasionally.
  • Remove the fish from the refrigerator and allow it to come to room temperature. Meanwhile, attach a candy or deep-fry thermometer to a 5- to 6-quart heavy-duty pot or Dutch oven. Pour in the oil and heat on medium high until the temperature registers 375°F.
  • In a large bowl, whisk together both flours, the furikake (if using), and 1/2 tsp. salt. In a medium bowl, whisk the egg into the vodka, then whisk in the seltzer. Add the wet ingredients to the dry, mixing with the handle of a wooden spoon until just combined. The batter will be lumpy.
  • Blot the excess marinade from the fish with paper towels. Working with 1 piece of fish at a time, dip it in the batter to coat. Transfer to the oil and fry, turning occasionally, until the fish is cooked through and golden brown, 3 to 4 minutes. Drain on a rack and lightly salt. Serve the fish with the pineapple salsa.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks