Tempura Fish Fillet Sando with Cucumber and Wakame Salad
Tempura White Fillet
INGREDIENTS (2pax):
- 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
INSTRUCTIONS
- Fry the Tempura White Fillet and place of drain tray to give time for the oil to fall from fish tempura.
- 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.
- 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.
- 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.
- On a plate, place your Fish Sando standing, some slices of cucumber, your Wakame salad and Roasted Sesame dressing.
