Smoky Tempura kingfish with Wakame Salad 

Preparation time: 15 minutes, plus marinating

Cooking time: 10 minutes

Serves 4

Collect Ingredients

20g Daintree Spice Co. Smoky BBQ Rub

800g Kingfish fillet skin and bones removed

2lt Vegetable oil for frying

For the Tempura Batter

1 large egg  

400ml ice cold water

5 ice cubes

300g all purpose flour plus a little for dusting

5g Daintree Spice Co. Smoky BBQ Rub

For the Wakame Salad

10g dried wakame soaked in cold water to rehydrate then drained

100g of each tatsoi and shiso

1 medium young carrot peeled and cut into julienne

1 teaspoons white sesame seed toasted

2 teaspoons of sesame oil

2 tablespoons of mirin

1 tablespoons of Japanese soy sauce

Method

  1. Rub the kingfish on both sides with the Smoky BBQ Rub, wrap in clingfilm and refrigerate for 2-3 hours. 
  2. Heat the oil in a large, deep saucepan to the correct temperature around 175-185°C
  3. While the oil is heating make the tempura batter by mix the egg, Smoky BBQ Rub cold water and ice cubes in a bowl until well combined sift in the flour. Stir only very lightly to combine, (the batter will still be lumpy).
  4. Slice the kingfish into strips dust with flour, coat with batter and deep fry in small batches  
  5. Meanwhile whisk the mirin, soy,  sesame oil together and toss with all other salad ingredients
  6. Arrange salad on plates and top with the smoky tempura kingfish
Jason Riches