Korean salmon in sesame tempura
Teriyaki meets tempura: tender salmon fillet is marinated in teriyaki sauce and then deep-fried to crispy perfection. Served with broccoli—including the crunchy stalks, of course.
Preparation
Step 1
350 g salmon fillet, skinless and boneless – 3 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style
First, slice the salmon fillet into 1.5 cm thick slices, then cut into strips. Marinate the salmon strips in the Kikkoman Teriyaki BBQ Sauce Korean Style in the fridge for 4 hours.
Step 2
300 g broccoli – 150 g tempura batter mix (= 1 packet) – 2 tbsp sesame seeds – 1 pinch of chilli flakes – ½ tsp ground coriander
Cut the broccoli into florets, peel the thick stalks and slice them. Mix the tempura batter with the sesame seeds, chilli flakes and ice-cold water (according to the packet instructions) using chopsticks—do not overmix.
Step 3
1 l vegetable oil for deep-frying
Heat the oil in a large wok to 175°C. Dip the salmon strips and broccoli into the tempura batter and deep-fry in batches for about 2 minutes each, until lightly golden and crispy. Drain on kitchen paper.
Step 4
1 lime, cut into wedges – A few coriander leaves – 4 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style
Serve the tempura with the lime wedges and coriander. Use the remaining Kikkoman Teriyaki BBQ Sauce Korean Style as a dip.
Tip:
You can easily vary the ingredients: king prawns also work well—prepare about half as tempura and grill the rest with a teriyaki glaze. Choose vegetables according to the season: green asparagus, mushrooms or baby carrots are all ideal.
Recipe-ID: 1654
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350 g salmon fillet, skinless and boneless – 3 tbsp Kikkoman Teriyaki BBQ Sauce in Korean Style
First, slice the salmon fillet into 1.5 cm thick slices, then cut into strips. Marinate the salmon strips in the Kikkoman Teriyaki BBQ Sauce Korean Style in the fridge for 4 hours.
300 g broccoli – 150 g tempura batter mix (= 1 packet) – 2 tbsp sesame seeds – 1 pinch of chilli flakes – ½ tsp ground coriander
Cut the broccoli into florets, peel the thick stalks and slice them. Mix the tempura batter with the sesame seeds, chilli flakes and ice-cold water (according to the packet instructions) using chopsticks—do not overmix.
1 l vegetable oil for deep-frying
Heat the oil in a large wok to 175°C. Dip the salmon strips and broccoli into the tempura batter and deep-fry in batches for about 2 minutes each, until lightly golden and crispy. Drain on kitchen paper.
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