Ingredients
Base recipe for 2 servings. Adjust quantities below for service, tasting menu production, or station prep.
Base recipe = 2 servings.
- 800 g whole scorfano rockfish (filleted)
- 500 ml cold carbonated water
- 240 g all-purpose flour
- Sea salt, to taste
- 1000 ml vegetable oil (for frying)
- 40 g finger lime pulp
- 20 g microgreens
- 15 ml extra virgin olive oil
Method
- Clean and fillet the rockfish carefully. Reserve the bones for fish fumet if desired.
- Bring the frying oil to 275°F / 135°C. Keep the batter ingredients very cold for the lightest texture.
- Whisk the cold carbonated water with the flour and a small pinch of salt just until combined. Do not overmix.
- Dip the rockfish into the batter and fry gently until golden, crisp, and cooked through. Drain well and season immediately.
- Dress the microgreens lightly with olive oil and finish the plate with fresh finger lime pearls before serving.
Chef’s Note: For the best tempura texture, keep the batter cold and fry to order. This dish is ideal for à la minute service and works beautifully in a refined seafood tasting progression.
| Calories | 620 kcal |
| Fat | 28 g |
| Carbohydrates | 26 g |
| Protein | 44 g |
| Sodium | Varies with seasoning |