Ingredients:

  • 1 pound (450g) skinless salmon fillet, cut into 1-inch thick strips
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (120g) all-purpose flour, sifted (plus extra for dusting)
  • 1/2 cup (60g) cornstarch
  • 1 teaspoon baking powder
  • 1 cup (240ml) ice water (very cold)
  • 1 large egg yolk, lightly beaten
  • Ice cubes (for keeping batter cold)
  • 4 cups (950ml) vegetable oil, for frying
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon sesame oil
  • 1 green onion, thinly sliced (for garnish)

Instructions:

  1. Season salmon strips with salt and pepper. Dust lightly with flour.
  2. Whisk together soy sauce, mirin, rice vinegar, ginger, and sesame oil. Set aside for dipping sauce.
  3. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Maintain temperature.
  4. In a large bowl, whisk together sifted flour, cornstarch, and baking powder. Gently whisk in egg yolk and ice water until just combined. Keep batter cold.
  5. Dip each salmon strip into the tempura batter. Carefully lower the battered salmon into the hot oil, a few pieces at a time.
  6. Fry for 2-3 minutes per side, or until the tempura is golden brown and crispy, and the salmon is cooked through.
  7. Remove the tempura from the oil with a slotted spoon. Place on a wire rack lined with paper towels to drain excess oil. Serve immediately with dipping sauce, garnished with sliced green onions. Enjoy your delicious salmon temp!