Tempura Hoki And Broccoli In Black Bean Sauce Recipe

Ingredients

• 4 hoki fillets

• 1/4 cup all-purpose flour

• 1/3 cup cornstarch

• 2 eggs

• 4 tbsp water

• 1 tsp salt

• Vegetable oil for frying

• 4 dried shiitake mushrooms (rehydrated and sliced)

• 2 tbsp salted black beans

• 2 tbsp black bean sauce

• 1 tbsp soy sauce

• 1/2 tsp white sugar

• 1/2 cup cornstarch slurry

• 4 cloves garlic, minced

• 1 thumb-sized ginger (minced)

• 1 shallot, minced

• Fish sauce or sea salt to taste

• Black pepper

Instructions

1. Blanch broccoli florets in boiling water for 2 minutes, then drain and rinse under cold water. Set aside.
2. Make tempura batter by whisking together flour, cornstarch, eggs, water and salt until smooth. Coat hoki fillets in batter and refrigerate for 1 hour.
3. In a wok, heat oil and fry battered hoki fillets until golden brown, about 3 minutes. Drain on paper towels.
4. In the same wok, sauté garlic, ginger and shallot in a bit of oil for 1 minute.
5. Add rehydrated shiitake, black beans, black bean sauce, soy sauce and sugar. Simmer for 5 minutes until thickened.
6. Stir in cornstarch slurry to further thicken the sauce.
7. Add the blanched broccoli and toss to coat. Season with fish sauce or salt and pepper.
8. Serve the fried hoki fillets topped with the black bean broccoli sauce.