Asparagus tempura with cured teriyaki salmon Recipe


Cure 200g salmon 24 hours before intending to serve. Make the cure by toasting 2g coriander seeds 2g peppercorns in a dry pan until fragrant. Add to a food processor with 35g salt, 5g brown sugar, 7,5 g black treacle, 7,5g grated ginger, 10 ml mirin and the zest of 1/2 lime and blend to a coarse paste

Pin-bone the salmon and remove the skin. Place in a non-metallic container and cover with the cure mix on both sides. Cover and leave to cure in the fridge for 24 hours, turning several times to ensure an even cure

Once ready, wash off the cure in cold water and pat dry. Thinly slice and mix the fish with 30g teriyaki sauce and set aside

In a small bowl, sift 240g flour once or twice to remove any clumps and to make it light and soft. Set aside.

In a separate medium bowl, gently beat 1 egg until the yolk and egg whites are just barely incorporated.

Combine 240g ice cold fizzy water with the beaten egg. Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to overmix the batter; it should be a little lumpy.

Dip 4 asparagus in the batter and deep fry in arachide oil (180°C) for about 4 mins and golden brown. Drain on on kitchen paper.

(Mix 35 ml soy sauce, 1/2 tablespoon rice wine vinegar, 1/2 tablespoon mirin, 1/2 teaspoon toasted sesame oil, pinch of sugar, 1 clove of garlic, finely minced, 1/2 large spring onion, finely minced (white, light green, and most of the darker green parts)

Mix all ingredients in a serving bowl. Voila! You’re done. This may be made anywhere from 5-60 minutes in advance; just leave at room temp and it’s ready to serve when the tempura is ready!)

Serve as shown with sea aster and black sesame seeds

(Here Paul Welburn's original recipe for the salmon)





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from simple food, looking good
Asparagus tempura with cured teriyaki salmon Recipe

from Sweet Cake

Asparagus tempura with cured teriyaki salmon Recipe https://sweetteabiscuits.blogspot.com/2022/05/asparagus-tempura-with-cured-teriyaki.html

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