Jung Ho-young's Sea Bream Tempura
A seasonal delicacy featuring crispy fried sea bream fillets coated lightly in starch, served with a colorful, tangy-sweet sauce packed with fresh vegetables.
Ingredients needed 2 servings
Recipe
Cooking tips
- Immediately after placing the starch-coated sea bream into hot oil, the coating may loosen easily—avoid stirring until the outer layer has hardened.
- When adding starch slurry to adjust thickness, add it gradually while the sauce is boiling and stir quickly to prevent clumping.
- Leftover cold sea bream sashimi can be transformed into a delicious dish: crispy on the outside, meltingly tender inside when fried in oil.
Recommended for
- Those who want to enjoy winter’s prime sea bream in a novel, warming dish beyond sashimi.
- Home cooks looking to elevate leftover fish sashimi or fish fillets into a refined Chinese-style specialty dish.
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