Sunday, July 1, 2012

Fish Tempura by Chef Ron Bilaro

Introduced to Japan by the Portuguese Jesuits during the mid-sixteenth century, the tempura is a Japanese dish made out of seafood or vegetables. It is dipped in a batter that is usually made out of cold water and soft wheat flour. After dipping it in the batter, it is then released in a pan of hot oil.

In Japanese restaurants, tempura can be found both in average fast food chains and the five-star ones.

Restaurants in America has adopted the original recipe for tempura as well and has also served tempura using different meats like chicken and cheeses that is usually mozzarella.

For the health conscious, seafood and vegetable tempura is still preferred any time of the year. This week, Isla Kulinarya shows you how to pull a different fish tempura recipe that uses beer as a part of the batter. Packed with proteins, this fish tempura is a recipe that is not only very healthy to make, it can also be a unique addition to the usual meats being served during parties.

Fish Tempura

Prep Time: 10 minutes
Cooking Time: 5 minutes
Serves 4 with a side dish


• ½ cup very cold beer (used Busch beer in can)
• ½ cup club soda (used Canada dry)
• ¾ cup all purpose flour
• ¼ cup black sesame seeds
• Canola oil for deep frying
• 1 ½ pounds grouper fillet, boneless,
cut into 1 inch thick x2 inches wide x4 inches long
• Salt and pepper

• Heat oil to about 350 F. Meanwhile, make the batter by combing beer, club soda, sesame seeds and flour. It should be a slightly thinner version of a pancake batter.
• Use a food thermometer to test oil. Dip fish pieces into the batter and slowly release into the oil.
• Fry in batches for about 5 minutes until brown.
• Remove from the pan and place in a colander lined with paper towel.
• Season immediately with salt and pepper. You can also use garlic salt.
Note: it is important to use a non stick frying pan.

Ron Bilaro

A graduate of the prestigious Le Cordon Bleu program at the Cooking and Hospitality Institute  of Chicago, Chef Ron Bilaro is passionate in finding Pinoy eats around the world to share to his kababayan. With his new show in TFC in the works, Chef Ron is excited to share his new flavorful dishes. He will also have a segment in Adobonation at TFC. An avid supporter of Gawad Kalinga and Ronald McDonalds House Charities, Chef Ron’s ultimate dream is to have a cooking school and to teach people how to cook healthy food.

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