Pacific West Indonesia

Tempura Fish Fillet Sando with Cucumber and Wakame Salad

Tempura White Fillet


  • 4 Tempura White Fillet
  • 2 Tbs of Japanese Mayonnaise
  • 1 Tsp of Lemon Juice
  • 5gr of Dry Wakame Seaweed
  • 20 thin slices of Japanese Cucumber
  • 4 thick slices of Japanese Toast Bread
  • 1 Table spoon of Corn Oil
  • ½ Tsp of Sesame Oil
  • ½ Tsp of Mirin
  • ½ Tsp of Lemon Juice
  • 2 Tbs of Roasted Sesame Dressing or your choice
  • Salt & pepper to season


  1. Fry the Tempura White Fillet and place of drain tray to give time for the oil to fall from fish tempura.
  2. In a bowl soak the wakame in a lot of water as it will expand, after 30 minutes drain the wakame from water and set aside in fridge.
  3. In a bowl mix the oil, Mirin, Sesame Oil and lemon juice, season with a little salt and pepper. Add the wakame and toss so that it is properly seasoned.
  4. Toast your bread slices, spread evenly some of the mayonnaise on sides of the toast, place some fresh cucumber slices and your fish fillet. Close you sandwich by topping with a Toast, Trim borders and slice in half.
  5. On a plate, place your Fish Sando standing, some slices of cucumber, your Wakame salad and Roasted Sesame dressing.

Tempura White Fillets

Frozen raw skinless fish fillet coated in crispy tempura batter.