Crisps Tempura Shishamo

 

Ichi's Fusion Recipes: Crisps tempura shishamo - Photographed by Acik Mardhiyanti

Hi, how have you been? Hopefully, you are in a good shape! Well, what do we have today? It looks great and crisps fish! This is my tempura shishamo recipe from my kitchen!

Crisps tempura shishamo - Photographed by Acik Mardhiyanti

It's been a while since the last time I fried shishamo fish. Yeah, the Japanese call it shishamo. It is also known as smelt fish or capelin. The first time I engaged with this fish was after I moved to Singapore. I like Japanese foods so that I would like to try shishamo. My first impression was that the taste of this particular fish is great and I love it! My Japanese friend gave me advice to grill it, however, I would prefer to make tempura shishamo! Let's check it out!

Ichi's Fusion Recipes: crisps tempura shishamo - Photographed by Acik Mardhiyanti

Ingredient:

• 2 packs of shishamo where each pack contains 8 pieces
• 3 1/2 - 4 tbsp of Japanese tempura batter
• about 70 ml of cold water
• a bunch of celery
• 3-4 g of low sodium salt
• 3-4 g of onion powder
• 3-4 g of garlic powder
• 2 g or 2 1/2 g of turmeric powder
• Optional: 3 g of smoked paprika or crushed red chili pepper

These are what you do:

• Defrost the fish before cooking as here in Singapore we only find frozen shishamo

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

• Dry the fish with kitchen paper one by one
• Prepare a bowl, add Japanese tempura batter, garlic powder, onion powder, turmeric powder, salt, and add celery
• Pour cold water, mix them all well together

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

• Coat the shishamo with tempura batter then deep fry them into canola oil. Cook them until golden brown!

Ichi's Fusion Recipes - Photographed by Acik Mardhiyanti

• Take aside and place tempura shishamo on kitchen paper

We eat tempura shishamo with a wide variety of dishes, such as yong tau fu, or stir fry vegetables with chicken breast (skinless and boneless) tikka masala soup. Or we can eat tempura shishamo in a simple way with Japanese white rice!

Ichi's Fusion Recipes: crisps tempura shishamo, stir fry vegetables, boiled sweet potato served with chicken breast (skinless and boneless) tikka masala soup, an orange, and a glass of green tea! - Photographed by Acik Mardhiyanti

Ichi's Fusion Recipes: crisps tempura shishamo, tom yam yong tau fu served with boiled kangkong, grapes, and a glass of green tea! - Photographed by Acik Mardhiyanti

That's it? It sounds easy, isn't it? However, the taste is great and crisps!.🤩🥰😋

Thank you for reading my article, stay safe and have a cheerful day!🖐🙂

Note:

• Written by Acik Mardhiyanti
• Photographed by Acik Mardhiyanti
• Do not copy this article without permission
• Do not reuse these photographs anywhere else without permission