Step-by-Step Guide to Make Homemade Taiwanese Fish Tempura - Tian Bu La

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, taiwanese fish tempura - tian bu la. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Taiwanese Fish Tempura - Tian Bu La is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Taiwanese Fish Tempura - Tian Bu La is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have taiwanese fish tempura - tian bu la using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Taiwanese Fish Tempura - Tian Bu La:

1. Get Main Ingredients
2. Get 1/2 lb white fish
3. Get 4 tablespoon corn starch
4. Prepare 1 egg white
5. Get 1 teaspoon sugar
6. Make ready 1/2 teaspoon salt
7. Make ready 1 tablespoon grated ginger
8. Prepare 1 green onion
9. Get 1/4 cup iced cold water
10. Make ready Dipping Sauce
11. Get 1 teaspoon sugar
12. Make ready 3 tablespoon ketchup
13. Make ready 1 teaspoon rice vinegar
14. Make ready 1 teaspoon miso

Instructions to make Taiwanese Fish Tempura - Tian Bu La:

1. Thinly slice the green onion
2. Grate some ginger
3. Cut the half-thawed fish into smaller chunks so it’s easier to blend in the food blender
4. In the food blender, add ¼ cup of iced cold water, sliced green onion and 1 tbsp of grated ginger. Blend these ingredients together first.
5. Next, add the fish, 1 tsp of sugar, 1/2 tsp of salt, 1 egg white and 4 tbsp of corn starch. Pulse the blender a few times first to break down the fish. Then you can blend until all the ingredients are well combined and the mixture becomes pasty.
6. Test if your fish paste is ready by dropping a tiny piece into a bowl of water. If the fish paste floats to the top, it means the paste is ready.
7. Transfer all of the fish paste into a plastic bag (Ziploc bag). Push the fish paste towards the bottom of the bag. The idea here is to make a piping bag for your fish paste. Snip off a small triangle at one corner of the bag.
8. Add enough oil for deep-frying to a pot and heat to about 150 degrees Celcius or about 300 degrees Fahrenheit.
9. When the oil is ready, start piping the fish paste into the oil. You can use a knife or scissors to cut off the fish cake to the length you want. Take the fish cake out when they turn lightly golden. Continue frying until you run out of fish paste.
10. When you’re done frying all the fish cake, heat up the oil again and fry the fish cake for the second time. This will ensure the fish cake is cooked through. When the fish cakes become golden brown, take them out and serve them with the dipping sauce.
11. Mix 3 tbsp of ketchup, 1 tsp of sugar, 1 tsp of rice vinegar, and 1 tsp of miso until everything is well combined and there is no lump.

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