Furikake-crusted ahi pupu

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves2
  • DifficultyMedium
450g fresh ahi (yellowfin tuna), cut into 40-55g fillets
Peanut or groundnut oil for frying

For the seasoned flour

105g plain flour
1 tbsp seasoned salt (recommended: Lawry's)
1 tbsp salt
1/2 tsp finely ground black pepper
1 tsp paprika

For the tempura batter

70g plain flour
65g cornflour
1 egg
250ml cold water

For the furikake coating

50g furikake (Japanese seaweed)
100g panko flakes (Japanese breadcrumbs)
1) In a mixing bowl, combine all ingredients for the seasoned flour.

2) In a separate mixing bowl, combine dry ingredients for the tempura batter. Beat the egg and cold water together in a separate container. Add egg and water mixture to the dry ingredients and mix.

3) In another mixing bowl, combine the furikake and Japanese breadcrumbs. Line up the 3 bowls in the following order: Seasoned flour, tempura batter, furikake coating. Season the fillets in the seasoned flour. Dip it into the tempura batter and then coat it with the Japanese breadcrumbs mixture.

4) Heat a deep pot halfway filled with the oil to 180C. Fry the ahi in the oil until brown, turn and fry for an additional minute.

Drain and serve while hot.

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