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Brooklyn Café Tempura Alaskan Halibut With Soy-Chili Glaze PDF Print E-mail


Not only is this dish easy to prepare, but the glaze bursts with flavor. Chef Mark Pinsky, adapted this recipe for the home kitchen. Serve with caramelized Vidalia (sweet) onions, whipped new potatoes and broccoli. This Copycat recipe was adapted from a feature in the Atlanta Journal Constitution.


For the Soy-Chili Glaze:
1 (7-ounce) bottle sweet red chili sauce
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
1 tablespoon canola oil
1 1/2 tablespoons orange juice
1 teaspoon lemon juice
1 teaspoon lime juice
1/2 teaspoon Sriracha Chili Sauce, optional
1/2 teaspoon chopped basil

For the Tempura:
Tempura_fishCanola or peanut oil
1/3 cup cornstarch
1/2 cup all-purpose flour
1/2 to 3/4 cup cold seltzer
1 tablespoon salt
1 teaspoon sesame oil
1 tablespoon sesame seeds
6 halibut fillets


In a bowl, whisk together s chili sauce, soy sauce, sesame oil, canola oil, orange juice, lemon juice, lime juice and basil until well-incorporated.

In a heavy pot, heat 3 inches canola oil to 350 degrees. Whisk together cornstarch and flour. Slowly whisk in seltzer until batter is about the consistency of heavy cream. Add salt, sesame oil and sesame seeds. Dip halibut fillets in batter, let excess drip off and slowly lower them, one by one, into oil. Fry 3 minutes per side; remove and drain briefly on paper towels. Serve with glaze.


Recipe, kosher, fish, parve


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