Crispy Fluke Tempura Bao with Pickled Vegetables
SERVES: 4
PREP TIME: 15 minutes
TOTAL TIME: 45 minutes
COURSE: Starter
These bao (Chinese steamed buns) are absolutely irresistible. There’s the meaty fluke, coated in light and airy tempura batter and fried to a golden crisp. Quick-pickled vegetables, which bring brightness and acidity. And a healthy drizzle of spicy mayonnaise, which expertly balances richness and heat. Finally, the bao—the perfect soft, pillowy vehicle to bring everything together. (If you can’t find them, our Parker House Rolls work, too.) The resulting appetizer is fresh, exciting, and sure to be a crowd-pleaser.
Ingredients:
For the Tempura Batter:- 2 egg yolks
- 2 cups of cold seltzer
- ¼ cup of ice cubes
- 2 cups rice flour
- 1 cup rice wine vinegar
- ½ cup sugar
- 1 carrot, peeled and thinly sliced lengthwise
- 3 Persian cucumbers, thinly sliced lengthwise
- 4 radishes, cleaned and thinly sliced
- 1 liter canola or vegetable oil, for frying
- 1 lb. Citarella Fluke Fillet (Skinless) , cut into 8 pieces
- ½ cup rice or Wondra flour
- Sea salt, to taste
- 8 bao buns or Citarella Parker House Rolls
- 1 cup spicy mayonnaise (such as Haven Kitchen Chili Bang Bang Aioli)
- Optional garnishes: Cilantro, sliced scallions, and sesame seeds
Instructions
- Prepare the tempura batter: Combine the egg yolks with the seltzer. Mix thoroughly, then add the ice cubes. Add the rice flour and mix. Keep the batter cold until ready to use.
- Prepare the quick-pickled vegetables: Place the vinegar and sugar in a small saucepan. Bring to a boil, remove from heat, and cool. Pour over the sliced carrots, cucumber, and radish and let marinate for 10 minutes. Drain and set aside for serving.
- Meanwhile, in a large heavy-bottom saucepan or pot, pour in the canola oil to a 2-3 inch-depth. Heat over medium to 325-350°F. Dust the fish with flour to coat the surface, then coat with the tempura batter and fry until golden-brown, about 3-5 minutes. Sprinkle with sea salt.
- Assemble the buns: Place two pieces of cooked fish on each bun. Then top with the pickled vegetables, spicy mayo, and optional garnishes, if using. Serve.
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