Tempura Whole Fish with Ginger slices – a delicious recipe with salt, Green onion, Cilantro, white fish, oil, Ginger. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
First: De-bone fish and remove the head as well as all innards
2
Next: Place fish on the counter and make three to four slices in the sides of the fish, enough to slide each slice of ginger inside each cut.
3
Then: Dash the salt and pepper all around the fish enough to cover and marinade sort of.
4
Dash and cover the fish (not completely just dashed) in the corn starch
5
After: Bring the frying oil to boil inside the Wok in order to cook the fish whole.
6
Then: Cook (Fry) the fish just for a couple minutes in order to fully cook it, enough to where the tail is almost potato chip-like.
7
Last: After the fish is places the whole fish in a large platter and place the green onion and cilantro on top in order to garnish.
346
kcal
Calories
25
g
Fat
29
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 dash salt, 1 Green onion, 1 Cilantro, 1 Whole white fish of prefered choice, and more.
Yes, Tempura Whole Fish with Ginger slices falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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