Punjab x Japan
Amritsari fish tempura don
Amritsar crunch over a Tokyo rice bowl. The tare drips, the ajwain sings.
50 minTime
36 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original675kcalsame
36 gproteinsame
5 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
- 2Rub the fish with lemon juice, ginger garlic paste, chilli, ajwain and salt. Rest 15 minutes.
- 3Simmer the soy, sugar, water and amchur on low heat 3 minutes until syrupy. Toss the onion with vinegar and a pinch of salt.
- 4Whisk the besan, rice flour and cold soda water into a thin batter. Heat the oil on medium high heat to 180°C.
- 5Dip the fish and fry in batches in oil at 175°C for 3 to 4 minutes until crisp and the flesh flakes easily. Drain on a rack and sprinkle chaat masala.
- 6Fill each bowl with rice and drizzle with 1 tbsp tare. Arrange the fish on top and drizzle another 1 tbsp tare. Finish with onion, chilli and coriander.
Serve it like this
Lean the fish fingers in a criss cross stack on the rice, drizzle tare in thin lines over the top, and tuck pink onion and coriander in the gaps. Lemon wedge at the rim.
