Tempura Fish Fillet
Tempura fish fillet is a type of Japanese dish that features a fish fillet that has been coated in a light, crispy batter and then deep-fried until golden brown. The batter is typically made from a mixture of wheat flour, cornstarch, and ice-cold water, which creates a light and airy coating that crisps up nicely when fried. The fish used for tempura can vary, but is often a firm white fish such as cod or haddock. Tempura fish fillet is often served as a main course in Japanese cuisine and is typically accompanied by a dipping sauce made from soy sauce, mirin, and dashi (Japanese fish stock), as well as grated daikon radish and ginger. Tempura fish fillet is widely available in Japanese restaurants and can also be made at home using a few simple ingredients. It is a delicious and satisfying dish that is loved by many.
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