Easy Tempura With Ponzu Sauce: City Suppers 2

In this episode of City Suppers chef Tim Anderson shows you how to make Japanese style vegetable and fish tempura with a seriously crispy batter and homemade ponzu sauce. Subscribe! http://www.youtube.com/subscription_center?add_user=Videojugfoodanddrink Check Out Our Channel Page: http://www.youtube.com/user/Videojugfoodanddrink Like Us On Facebook! http://www.facebook.com/pages/Food-Drink-Club/382470928450558 Follow Us On Twitter! http://www.twitter.com/videojugfood Watch This and Other Related films here: www.videojug.com Ingredients: 4 white fish fillets, boneless and skinless 300-400g fresh, seasonal vegetables -- asparagus, courgette, tenderstem broccoli, onion, or squash 500ml cold sparkling water 1 egg 220g plain flour pinch salt 1-2L veg oil, for deep-frying 100ml soy sauce 10g caster sugar 1 tbsp rice vinegar 1 tsp sesame oil juice of 1 lime or lemon Step 1: Prepare The Vegetables Prepare the vegetables by cutting them into pieces that will cook quickly, bearing in mind that some vegetables cook faster than others. For example, leave asparagus whole, but cut onions into thick slices and squash into thin slices. Step 2: Make The Sauce Mix together the soy sauce, sugar, vinegar, sesame oil, and lime juice. Stir until the sugar has dissolved. Step 3: Prepare the Batter And Oil Heat your oil in a deep, wide saucepan or wok or deep-fryer to 180ºC. While it's coming up to temperature, make the batter by combining the sparkling water, egg, flour, and salt until it is the consistency of double cream. Don't over mix -- small lumps are good as they will cause the batter to puff up and become light. It is also important to make the batter just before frying, so that the bubbles stay in the solution and the temperature stays cold. This will help create a light, delicately crunchy texture without excess oil. If you don't have a thermometer, you can test the temperature by dropping a little batter into the oil; if it sinks and doesn't rise, it's to cold; if it immediately starts bubbling and floats, it's too hot; if it sinks for a moment and then floats, it's perfect. Step 4: Cook The Tempura Dredge the veg in the batter and fry for just 3-4 minutes, until the batter is a light golden brown. Drain on a wire rack and keep near the heat so they don't cool down too much. Repeat this process with the fish. Don't crowd the pan as this will cause the tempura to stick together and lower the temperature of the oil. Step 5: Serve Tempura is best eaten fresh out of the fryer -- ideally, you should eat them as soon as they come out, then go back and fry some more. However you can also keep them hot and crisp in an oven set to about 100ºC with the door open slightly to let out any moisture. Give everyone a little dish of the ponzu and place the tempura in the center of the table. Enjoy with your hands or with chopsticks.