Ingredients
For grapefruit mayo-ponzu
2 Tbl Mayonnaise
4 tsp Greek yogurt, plain
1 Tbl Pink grapefruit juice, squeezed from fresh pink grapefruit
1 Tbl Mirin
2 tsp Soy sauce
For Nori Chips
2 sheets Nori
2 Tbl Cornstarch
1 Tbl All-purpose flour
2.5 Tbl Cold water
Canola oil for frying
For Lemony Tempura Fish
2 large Lemons
1 large Egg
4 Tbl Cold water
4 Tbl All-purpose flour
2 Tbl Cornstarch
1 lb. Pacific cod
Kosher salt and black pepper to season
Canola oil for frying fish, melted
Instructions
Why This Dish is Sustainable
My sustainable seafood is Pacific cod because it is the best sustainable and eco-friendly seafood, and a healthy good substitute for other meat-based proteins because of omega-3, great source of vitamin, low amount of fat and calories. Fish and chips are my guilty pleasure. But since cod is low in calories and fat, I enjoy fish and chips without feeling guilty. To make them healthier and more Japanese style since I am Japanese, I made nori chips instead of French fries to go with fish and added egg to the batter to make fluffy tempura fish and add more nutrition. The other reason is that cod is a versatile fish to cook wide variety of preparation methods which is so much fun to cook with. It is difficult to go wrong with cod. I was born and raised in Hokkaido in Japan where we can get many kinds of fish and have eaten many kinds of fish since I was a child. Cod is my most favorite fish.
This recipe was inspired by my mother’s Cod tempura . She always added egg to the tempura batter so that they are crispy outside yet inside is very fluffy, and bring out milder flavor. She taught me not only how to cook fish but also how important it is to eat seafood. Every time she served fish, especially cod, she told me that we had to appreciate that we could eat seafood because we may not be able to eat seafood in the future because of overfishing and the delicate ocean environment.
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