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Tempura sturgeon

Tempura sturgeon

February 19, 2011

INGREDIENTS: 1 kg sturgeon fillets; 200 ml vegetable oil, 200 g brown sugar; 50 g salt ; 200 ml lemon juice; 200 ml sweet red chili sauce (Thai); herbs; pepper; tempura batter.

DIRECTIONS: cut the sturgeon in small pieces (for example 4 x 2 x 1/2 inch); prepare a marinate from all ingredients, submerge the fish in it and leave marinate 6-48 hours. Drain the marinate, rinse the fish in cold water and drain. Prepare the tempura batter as per instructions and batter the pieces of sturgeon. Deep fry at low heat for 20-30 min or until light brown. Serve hot or cold with soy sauce or plain.