Saturday, June 13, 2009

Tempura Fish Fillets with Cha Soba

Brought to you by FairPrice

An elegant fry-up

FairPrice Tempura Fish Fillets are a wonderful element for a do-it-yourself Japanese meal


ANNETTE TAN

food@newstoday.com.sg

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One of my favourite cuisines is Japanese, and I could have it almost every day if I had to.

Given that I can’t admit to being a lover of fish, it must be said that if the fish is cooked Japanese style, then I’d be happy to eat it.

That’s why FairPrice Tempura Fish Fillets are a welcome addition to its stable of frozen foods. Premium hake fish fillets are coated in authentic Japanese tempura batter that remains lightly crisp after deep-frying or oven baking.

You could serve it as fish and chips, or as part of a simple Japanese set meal, which can be easily put together.

I’ve made it here with cha soba or cold soba and a tempura dipping sauce. It’s really a matter of quick assembly once you’ve boiled the noodles and cooked the fish.

Best of all, it will impress your children, or friends when they visit for a quick and delicious dinner.

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FairPrice Tempura Fish Fillet ($4.03, 220g) is available at all FairPrice supermarkets.


Tempura Fish Fillets with Cha Soba

Serves 2

1 packet FairPrice Tempura Fish Fillets

50g soba noodles

1/2 cup soba shoyu (sauce dipping sauce), cold

1/2 cup tempura shoyu (tempura dipping sauce)

1 thick slice daikon (white radish), skinned and grated

A handful of shredded nori (dried seaweed)

Wasabi paste

2 spring onions, chopped

1. To prepare the FairPrice Tempura Fish Fillets, deep-fry in oil until golden brown or place in a 180°C oven for 25 minutes. Drain on kitchen paper.

2. To prepare soba noodles, bring a saucepan of water to a rolling boil. Add soba noodles and cook for 5 minutes or until soba is tender to the bite. Drain and rinse under cold running water. Drain and set aside.

3. To assemble, place soba on a plate and top with shredded seaweed.

4. Divide soba shoyu and tempura shoyu into two dipping bowls each.

5. Divide the grated daikon into each bowl of tempura shoya.

6. Divide the spring onions into each bowl of soba shoyu.

7. Place some wasabi paste on the side of the soba.

8. Arrange all the elements on a tray and serve.

From TODAY – Thursday, 11-Jun-2009

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