Secret ingredients: Canned mackerel from King Oscar, Fresh green beans from Tony's Fresh Market, Rice cakes and Navel Oranges from Northern Illinois Food Bank
2 cans King Oscar Mackerel fillets
1 pouch boil in bag instant rice cooked
Fresh green beans
2 navel oranges
Rice Wine Vinegar
Low Sodium Soy Sauce
Red pepper flakes
Remove mackerel fillets from can and place on paper towel, place in refrigerator for 15 to 20 minutes till fillets are firm.
Begin heating 2 cups Vegetable oil in cast iron pan, heat to 350 degrees Next, make your Tempura batter
1 cup flour
¾ tablespoon baking soda
Ice water (to consistency of pancake batter)
In mixing bowl, combine and whisk dry ingredients, then slowly whisk in ice water until pancake batter consistency.
Once Mackerel fillets are firm, dip fillets into batter, slowly place in oil until lightly browned
(2 to 4 minutes) remove from oil and place on paper towel, salt to taste while hot.
I also tempura fresh green beans and carrots to server with the mackerel fillets.
1 cup cooked cooled instant rice
2 cups crumbled rice cakes
1 tablespoon Sesame oil
1 small shallot
½ cup diced carrots
½ cup diced fresh cooked string beans
1 tablespoon low sodium soy sauce (you can add more to taste)
Pour sesame oil into hot skillet, add carrot and shallot. Cook until shallots are translucent
3 to 4 minutes, than move to one side of the skillet and add 2 beaten eggs cook eggs until scrambled then combine eggs and carrots and shallots all together. Than add green beans and soy sauce, cook for 8 to 10 minutes stirring continually.
Orange Ginger Dipping Sauce
2 navel Oranges
1 teaspoon grated fresh ginger
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
1 tablespoon minced garlic
¼ teaspoon orange zest
3 chopped cilantro leaves
½ teaspoon red pepper flakes
Combine juice from oranges and lemons in sauce pan, add all remaining ingredients and bring to a boil for 4 to 5 minutes, cool than serve with tempura.
Serves 2 to 3.