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0.0 – 0 reviews •
| Level: |
Intermediate |
| Total: |
35 min |
| Active: |
35 min |
| Yield: |
1 serving |
Ingredients
- 1 cup pineapple juice
- 1 cup brown sugar
- 1 cup apple cider vinegar
- One 2-inch slice fresh ginger
- 2 tablespoons cornstarch
- Salt and pepper
- 7 ounces ahi belly
- 1 cup tempura flour
- 1 1/2 cups soda water
- 1 cup all-purpose flour
- Vegetable oil, for frying
- 1/4 cup chopped bell pepper
- 1/4 cup pineapple cubes
- 1/2 ounce green onion, chopped
- Furikake, for sprinkling, optional
- Cooked rice, for serving
Instructions
- For the sweet and sour sauce: Combine pineapple juice, brown sugar, vinegar and ginger in a pot and boil until sugar dissolves. Strain and remove ginger from the mixture. Return to the pot over reduced heat. Whisk together the cornstarch with 1/4 cup water, then slowly whisk cornstarch slurry into sauce and cook until sauce thickens.
- For the ahi belly: Sprinkle salt and pepper on fish.
- Whisk tempura flour with a pinch of salt and pepper, then add soda water until evenly mixed.
- Coat fish with all-purpose flour, then fully immerse fish into tempura batter.
- Bring oil to 350 degrees F in a deep-fryer.
- Fry fish until golden brown, about 5 minutes.
- Meanwhile, saute bell pepper, pineapple and green onion in a pan with a drizzle of oil.
- Top fish with 1/2 cup sweet and sour sauce and the pineapple mixture. Sprinkle with furikake, if using. Serve with rice.
