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Home Fish Taiwanese Fish Tempura - Tian Bu La

Taiwanese Fish Tempura - Tian Bu La

Introduce

Chef :

Julie - Mrs. Lin's Kitchen

Taiwanese Fish Tempura - Tian Bu La

I want to share with you a recipe for the Taiwanese-style fish cake, also known as Taiwanese fish tempura or tian bu la in Mandarin Chinese. This recipe is another Taiwanese street food that is very popular in many night markets. Although it has the same name as the Japanese tempura, they’re nothing alike. The Taiwanese fish tempura is made with thick fish paste, shaped into an elongated form, and then deep-fried in oil until golden brown

Ingredient

1/2 lb

white fish

4 tablespoon

corn starch

egg white

1 teaspoon

sugar

1/2 teaspoon

salt

1 tablespoon

grated ginger

green onion

1/4 cup

iced cold water

3 tablespoon

ketchup

1 teaspoon

rice vinegar

1 teaspoon

miso

Cooking instructions

* Step 1

Thinly slice the green onion

* Step 2

Grate some ginger

* Step 3

Cut the half-thawed fish into smaller chunks so it’s easier to blend in the food blender

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 8

Add enough oil for deep-frying to a pot and heat to about 150 degrees Celcius or about 300 degrees Fahrenheit.

* Step 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.

* Step 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.