Seabream tempura with sweet and sour sauce
- 400g ASC certified seabream fillet (thawed if frozen)
- 300ml sparkling water
- 300g 00 flour
- 100g tomato sauce
- 1 tsp cornflour
- 120g sugar
- 60ml white wine vinegar
- 180ml water
- chilli pepper to taste
- 1L peanut or sunflower oil
- salt & pepper
For the batter
Pour very cold sparkling water into a bowl, add the sifted flour little by little while continuing to beat with a whisk.
Sweet and sour sauce
Pour the tomato sauce in a saucepan with sugar, vinegar and cornflour dissolved in a little water, then cook over a low heat, stirring constantly with a spoon or whisk. Thicken the sauce for 7–10 minutes. Add chilli pepper to taste.
Cut the fish into small pieces, about two fingers width, then dip them in the batter. In a deep saucepan, heat the oil until it reaches 180 degrees. Fry the fish for 2–3 minutes, turning the fish with a skimmer spoon for uniform cooking, until the batter starts to brown. Drain and place the tempura on a sheet of absorbent paper.
Sprinkle the fish with salt and serve with the sweet & sour sauce.