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



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