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Palauan Fish Tempura with Lime Aioli
Crispy, light tempura-battered fish, a popular preparation in Palau, served with a zesty lime aioli. This dish highlights the abundance of fresh seafood and the influence of Japanese cuisine.
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- 500 g Firm white fish fillets(such as snapper or grouper, cut into bite-sized pieces)
- 1 cup All-purpose flour(for dredging)
- 1 cup Tempura batter mix(or make your own (see notes))
- 1.25 cup Ice water(very cold)
- 4 cups Vegetable oil(for frying)
- 0.5 cup Mayonnaise
- 2 tbsp Lime juice(freshly squeezed)
- 1 clove Garlic(minced)
- 0.25 tsp Salt
- 0.125 tsp Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the lime aioli: In a small bowl, whisk together mayonnaise, lime juice, minced garlic, salt, and pepper until well combined. Cover and refrigerate until ready to serve.
- 2
Prepare the tempura batter: In a medium bowl, whisk together the tempura batter mix and ice water until just combined. Do not overmix; a few lumps are okay. The batter should be thin.
- 3
Pat the fish pieces dry with paper towels. Dredge each piece lightly in all-purpose flour, shaking off any excess.
- 4
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
- 5
Dip the floured fish pieces into the tempura batter, ensuring they are fully coated. Let any excess batter drip off.
- 6
Carefully place the battered fish pieces into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
- 7
Remove the tempura fish from the oil using a slotted spoon and place on a wire rack set over a baking sheet to drain any excess oil. Season immediately with a pinch of salt.
- 8
Serve the Palauan fish tempura hot with the chilled lime aioli for dipping.
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- âUsing ice-cold water for the batter is crucial for achieving a light and crispy texture.
- âDo not overmix the tempura batter, as this can develop the gluten and make the coating tough.
- âEnsure the oil is at the correct temperature before frying; too low and the tempura will be greasy, too high and it will burn before cooking through.
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- Add finely chopped cilantro or parsley to the aioli for extra freshness.
- Serve with a side of steamed rice or a simple green salad.
- Try other seafood like shrimp or calamari for a mixed tempura platter.