Name: Tempura Salmon With Wasabi Mayo & Radish Recipe
Total time: 45 min
Yield: 2
Cuisine: Japanese

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Forget the party pies at your next celebration. These fabulous tempura salmon bites will really break the ice. 

How to make Tempura Salmon With Wasabi Mayo & Radish Recipe

Sophia Young

Crawler

Japanese

<p>Forget the party pies at your next celebration. These fabulous tempura salmon bites will really break the ice. </p>

Wasabi paste

Japanese mayonnaise

Caster sugar

Rice wine vinegar

Radishes,  trimmed

Packet tempura batter mix

Cold soda water

Sesame oil

Nori sheets

4 x pieces salmon fillet,  pin-boned,  skinned

To make wasabi mayo, combine wasabi and mayonnaise in a bowl. Set aside.

step 1

To make pickled radish, stir sugar, vinegar and a pinch of salt in a small bowl until sugar dissolves. Cut radishes into julienne (matchsticks; alternatively, coarsely grate radishes, then squeeze out excess moisture). Place in a bowl, add vinegar mixture, then toss to combine.

step 2

Place tempura batter mix, soda water and sesame oil in a bowl. Using a fork, stir until just combined. Trim nori sheets so their width equals the length of salmon pieces. Wrap a sheet of nori around each salmon piece, then trim ends to leave a slight overlap. Seal joins with a little batter. Set aside for 5 minutes to allow nori to soften slightly. Cut each piece widthwise into 6 slices.

step 3

Preheat oven to 80c. Line an oven tray with baking paper. Heat vegetable oil in a wok or large saucepan over medium heat to 180c (or until a small spoonful of batter immediately floats and sizzles). Dip a salmon slice in batter, drain excess, then lower into oil. Working quickly, repeat until there are 4 pieces in oil. Fry for 45 seconds or until pale golden. Remove with a slotted spoon and place on lined tray. Transfer to oven to keep warm. Repeat process with remaining slices and batter.

step 4

Place tempura salmon on a platter. Top each with a small spoonful of wasabi mayo and pickled radish to serve.

step 5

Taste