Halibut Tempura with Hot and Sour Asian Broth

By Chef Michael Arendt

Halibut Fillets:

4 seven-ounce fillets

Tempura Batter:

8 fluid ounces cold water
5 ounces flour
2 ounces cornstarch
2 tablespoons sesame oil
One fresh egg yolk

The Broth:

20 fluid ounces shellfish stock
6 ounces rice cakes
2 ounces black ear mushrooms
4 ounces shiitake mushrooms
3 ounces firm tofu
3 ounces red bell pepper, julienne
1 each lemongrass, finely minced
1.5 tablespoons Vietnamese chili garlic
3 fluid ounces rice wine vinegar

Preparation

Tempura Batter: Mix all ingredients and keep cold.

Broth: Add lemongrass and chili garlic to stock, bring to boil and simmer for 1/2 hour. Add remainder of ingredients. Return to boil for 5 minutes.

Plating: Dip halibut fillets in tempura batter. Deep fry at 375 degrees for approximately 4 to 5 minutes. Place 4 ounces of broth into large soup bowl. Place finished halibut on top and garnish with roasted red peppers and chives.

Makes four servings.

About the Chef

Chef Michael Arendt works at Elevation 92, a well-known restaurant once located in the heart of downtown Anchorage.

Where was your first job?: Village Gourmet in Rutherford New Jersey.
What is your favorite Alaska product?: Coming from the East Coast, I'm impressed with the abundance of fiddle head ferns.
What is your favorite Alaska activity?: Definitely skiing.

[ Back to 'Great Alaska Recipes' ]