GetInMyGob: SALMON, JAPANESE OMELETTE, WHITE FISH & TUNA SUSHI WITH VEGETABLE TEMPURA

Thursday, 25 August 2011

SALMON, JAPANESE OMELETTE, WHITE FISH & TUNA SUSHI WITH VEGETABLE TEMPURA

Local Fish Shop

FISHYYYYYY

FISHY FOODS, they do the Cuttlefish Ink here, 2 sachets only £1.25 -Use it for Squid Ink Pasta.

UMUT Superstore My LOCAL CORNER SHOP - The BEST Fruit & Veg- I try and shop locally, they know me, let me off if I'm short of change and it means I'm not in the overly lit hell whole that's Hackney Central Tescos, where nothings fresh & the fruit & veg doesn't even taste like it like fruit or veg.

And we should support local businesses, they've been there for the full 8yrs I've lived here!!

Toods post pub...

Billingsgate Fish Market Cook book, has the best recipe for Tempura batter, I use it all the time for a light batter, perfect for tempura veg and fish tempura, trust this recipe!!

500g Plane Flour

500g Corn Flour

Dash of Salt

4 x Egg whites

250ml Soda Water

The liquid should be like a batter, not too thin and not too thick-keep in the fridge.

You can use any veg, courgettes, carrots, broccoli...

TIPS when deep frying-

Don't over load the oil, fry in small batches (drain on kitchen towel)

Let the oil re heat between batches.

Don't over heat the oil as it will burn the batter and won't cook through.

Add fresh coriander, black pepper, chilli, lemon zest to the batter-It's yum!

A simple but yummas dip for the tempura-

Light Soy Sauce, depending on the amount you want to make but add at least 50mls, 1/2 cup full

Big glug of Rice wine vinegar (white wine vinegar would do)

Add a small glug of sesame seed oil

1 whole lime, squeezed

Spoonful of palm sugar or regular sugar/brown sugar

Big glug of fish sauce

Spring Onions finely sliced

Fresh coriander sliced

Red Chilli finely sliced

Keep trying it so you get the measurements right, it should be sweet, zesty, with a kick.

SUSHI RICE- The MOST important part to get right

Makes 10 small rolls 500 ml Sushi Rice
600 ml Water
60 ml Rice Vinegar
30 ml Sugar
5 ml Salt

Rinse the sushi rice first and let it strain.

Add the rice to a pain & add the water, bring to the boil and cook on high for 5 minutes, then stir (so nothing sticks) then turn the heat off, put the lid on and leave for 15/20minutes so it cooks through, it should be sticky and fluffy.

Warm the rice vinegar, sugar and salt together and let it cool before adding the the cooked rice- This then makes the rice really sticky, perfect for the sushi.

Whenever rolling or touching the rice make sure you have wet hands, this stops the rice sticking to your hands.

Be careful when mixing the rice with vinegar as you don't want to break up the grains.

Let the rice cool before using.

Japanese Omelette -4 eggs 2 tbsp of sugar

Let the thin omelette cool before adding to sushi

This goes really nicely with the salmon, I also added coriander .

Tempura batter

Finely slice, the very freshest salmon and white fish- let your fish monger know it's for sushi so they make sure it's fresh enough and safe to eat raw.

Fish Man Adam filleted a white fish for me and cut the fillets into goujons that I could just lay across the rice.

We also mixed up some tuna, spring onion and mayonnaise and put red pepper with it in the sushi.

Majo, Djon mustard, sweet chilli sauce, coriander works as another dip.

Don't waste the salmon skin...we fried this up (don't leave washing out or expect to wear your clothes out after, it kicks up) and put it in with wasabi avocado and spring onions..