Tempura Salmon With Wasabi Mayo Radish

Forget the party pies at your next celebration. These fabulous tempura salmon bites will really break the ice.

The ingredient of Tempura Salmon With Wasabi Mayo Radish

• 2 teaspoons wasabi paste see note
• 150g 1 2 cup japanese mayonnaise see note
• 1 teaspoon caster sugar
• 1 tablespoon rice wine vinegar
• 1 bunch radishes trimmed
• 150g packet tempura batter mix see note
• 180ml 3 4 cup cold soda water
• 2 teaspoons sesame oil
• 4 nori sheets see note
• 4 x 200g pieces salmon fillet pin boned skinned
• vegetable oil to deep fry

The Instruction of tempura salmon with wasabi mayo radish

• to make wasabi mayo combine wasabi and mayonnaise in a bowl set aside
• to make pickled radish stir sugar vinegar and a pinch of salt in a small bowl until sugar dissolves cut radishes into julienne matchsticks alternatively coarsely grate radishes then squeeze out excess moisture place in a bowl add vinegar mixture then toss to combine
• place tempura batter mix soda water and sesame oil in a bowl using a fork stir until just combined trim nori sheets so their width equals the length of salmon pieces wrap a sheet of nori around each salmon piece then trim ends to leave a slight overlap seal joins with a little batter set aside for 5 minutes to allow nori to soften slightly cut each piece widthwise into 6 slices
• preheat oven to 80c line an oven tray with baking paper heat vegetable oil in a wok or large saucepan over medium heat to 180c or until a small spoonful of batter immediately floats and sizzles dip a salmon slice in batter drain excess then lower into oil working quickly repeat until there are 4 pieces in oil fry for 45 seconds or until pale golden remove with a slotted spoon and place on lined tray transfer to oven to keep warm repeat process with remaining slices and batter
• place tempura salmon on a platter top each with a small spoonful of wasabi mayo and pickled radish to serve

Nutritions of Tempura Salmon With Wasabi Mayo Radish

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