Sea bass in tempura with sweet and sour pineapple and vegetable sauce

40 min preparation


The variety of ingredients in this recipe guarantees richness of taste.

Sweet and sour sauce fans, but also those who like tempura, will absolutely enjoy this dish. Delight your family with a home-made dish inspired by Asian flavours.


Fillet the sea bass, remove all the bones and peel the skin from the fillet.


The easiest way to peel a fillet is to use a fork and a sharp knife. Stick the fork at the end of the fillet and separate the meat from the skin using the sharp knife.


Peel the fillets and cut them into smaller pieces.


Put the plain flour, baking soda, cornstarch, salt and ground white pepper in a deep bowl and mix together. Add a bit of sesame oil and cold sparkling water. Stir the ingredients to make a liquid tempura batter. The tempura should be a little thicker than pancake batter. In a deep pan, heat the oil to a temperature of 170 degrees.


Dry the pieces of fish with a paper towel before dipping them in the tempura, then place in hot oil several at a time. Fry the fish for a few minutes until it turns golden brown. Place the fried sea bass on a paper towel to soak up the excess oil, as well as to make the sea bass crispy. Cook the rice according to the instructions on the package, and quickly blanch the broccoli. Use a deep frying pan or wok to stew the onion cut into strips and the peppers cut into pieces in a couple of tablespoons of olive oil. When the vegetables soften, add the sliced pineapple and a tablespoon of tomato paste.


Add the pineapple juice, vinegar, sugar and other spices. Allow the pineapple juice to reduce slightly before adding a little water. Add about 200 ml of water, and if necessary, you can add more water later if you want more of this sweet and sour sauce.


Cook the sauce for 5 minutes and, towards the end, add a teaspoon of dissolved cornstarch to get a smooth thick sauce. Remove the sauce from the heat, add the pieces of sea bass in tempura and sprinkle everything with sesame seeds.


Sweet and sour sea bass in tempura is served warm over cooked rice, along with blanched broccoli. Bon appétit!

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