THURSDAY TABLES Ep. 21 -- Fish story Part II: Lomi oio fishcake tempura

fishcakes

🥗Healthier: tofu cakes

💰Cheaper: potato cakes

Tofu cakes provide a plant-based option, while potato cakes are more affordable.

tempura batter

🥗Healthier: chickpea flour batter

💰Cheaper: all-purpose flour batter

Chickpea flour offers a healthier alternative, while all-purpose flour is more economical.

Prepare the tempura batter according to package instructions or mix flour with cold water until smooth.

Heat vegetable oil in a deep pot over medium-high heat until shimmering.

Slice fishcakes into bite-sized pieces and season with salt and pepper.

Dip each piece of fishcake into the tempura batter, coating evenly.

Carefully place the battered fishcakes into the hot oil, frying in batches to avoid overcrowding.

Fry until golden brown and crispy, about 3-4 minutes, turning occasionally.

Remove fishcakes from the oil and drain on paper towels.

Chop green onions and mix with soy sauce, ginger, and garlic for dipping sauce.

Serve fishcake tempura hot, garnished with sesame seeds, cabbage, and carrot.

Add lime wedges and wasabi on the side for extra flavor.

Cooking Techniques

Spice Level:

Allergens