BBC navigation

BBC

Pine nut tempura of red mullet with roasted tomatoes and lemon

Ingredients

For the red mullet tempura
For the roasted tomatoes

Preparation method

  1. Preheat the oven to 200C/400F/Gas mark 6.

  2. Make the tempura batter by combining the flour, baking powder and salt in a large bowl and mixing in enough water to make a batter with the consistency of single cream.

  3. Add the ice, and then stir in the crushed pine nuts.

  4. Half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (Caution: hot oil can be dangerous. Do not leave unattended). Dip the pieces of mullet into the tempura batter and carefully lower into the oil. Fry, in small batches, until the fish is golden-brown and crisp, about 4-5 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper.

  5. For the tomatoes, place the tomatoes onto a baking tray and drizzle with the oil. Season well and roast for 8-10 minutes, or until tender, then squeeze over the lemon juice.

  6. To serve, spoon the roasted tomatoes onto a serving plate alongside the tempura.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss