With the knowledge we have now, why is it even an option to offer anything other than sustainable seafood? Certified seafood gives me peace of mind and ensures that our grandkids can enjoy fish in the future.
Prep time
15 mins
Cooking Time
25 mins
Serves
2
Ingredients
- 150g fresh MSC certified yellowfin tuna
- 12 MSC certified herring* fillets
*Or other small MSC certified oily fish e.g. sardines, mackerel, capelin
TONNIKALA TUNA DONBURI: - 2 egg yolks
- 80g sushi rice
- 2 spring onions (Scallions) (finely sliced)
- 1 tsp sesame seeds (toasted)
- 1 dash of dark soy sauce
- 1 dash of ponzu sauce (citrus based soy)
HERRING TEMPURA: - 200g flour
- 200ml cold water
- 1 egg (beaten)
- 1 tsp fresh Chives (chopped)
- 1 lime (cut into wedges)
- 1 dash ponzu citrus based soy)
- Wasabi (or horseradish mayonnaise)
- Cooking oil for deep frying
Method
- Dice the tuna into small cubes and slice the spring onions.
- Cook rice according to the instructions on the package. Spoon the rice into bowls and spread the tuna cubes on top.
Carefully crack open an egg, separate the yolk from the white and gently lower the yolk in the middle of the tuna in each bowl.
- Top each bowl with sliced spring onions and toasted sesame seeds and drizzle with soy sauce and ponzu.
- Mix the water and egg in a jug until combined.
- Put the flour into a mixing bowl and gradually whisk in the water and egg mixture until you have a smooth batter. Avoid creating any bubbles.
- Pat the Baltic herring fillets with kitchen paper to dry them and then add them into the tempura batter, so they are coated on all sides.
Preheat the cooking oil to 160-170 ºC / 320-338 ºF.
Pick the fillets out of the batter one by one and shake off any excess batter. Fry the battered fillets in the hot oil until golden – approximately 4 minutes. Carefully remove with a slotted spoon and drain on kitchen paper. Season with salt.
- ET VOILA!
Garnish with chopped chives and a slice of lime, add ponzu and wasabi (or horseradish mayonnaise) dips and serve as a side to the Tuna Donburi.
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