Ingredients
Base recipe for 2 servings. Adjust quantities below for service, tasting menu production, or station prep.
Base recipe = 2 servings.
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Whole Scorfano Rockfish — 800 g · filletedwhole_scorfano_rockfish
- Cold Carbonated Water — 500 ml · for tempura battercold_carbonated_water
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All-Purpose Flour — 240 gall_purpose_flour
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Sea Salt — to tastesea_salt
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Vegetable Oil — 1000 ml · for fryingvegetable_oil
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Finger Lime Pulp — 40 gfinger_lime_pulp
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Microgreens — 20 g · garnishmicrogreens
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Extra Virgin Olive Oil — 15 ml · finishing oilextra_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 |