Yuzu Mandarin
Tempura Fish Ssam by Momofuku Noodle Bar
Ingredients
Tempura Fish
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1 lb cod loins (or other firm white fish), cut into strips
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Salt
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Neutral oil (canola, sunflower, or grapeseed), for frying
Batter
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1 cup all-purpose flour
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1 tbsp cornstarch
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1 tsp baking powder
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1 cold egg
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¾ cup cold sparkling water
Ginger Scallion Sauce
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2 ½ cups thinly sliced scallions (greens and whites)
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½ cup finely minced fresh ginger
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¼ cup grapeseed or other neutral oil
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1 ½ tsp light soy sauce (Usukuchi)
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¾ tsp sherry vinegar
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¾ tsp kosher salt (adjust to taste)
For the Ssam Wraps
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8–10 pieces of butter lettuce
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Thai basil, cilantro, mint (a small handful of each)
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Shaved watermelon radish
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Carrots cut into matchsticks
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Your favorite Kimchi
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Your favorite tartar sauce
Instructions
1. Make the Ginger Scallion Sauce
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In a bowl, mix scallions, ginger, oil, soy sauce, vinegar, and salt.
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Let sit for 15–20 minutes to meld. Set aside or refrigerate until ready.
2. Prepare the Tempura Batter
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In a bowl, beat the cold egg with the cold sparkling water.
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Add flour, cornstarch, and baking powder. Stir just until combined, lumpy is fine.
3. Fry the Fish
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Lightly salt the cod strips to cure. Let it sit for 30 minutes and then pat dry.
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Heat oil in a deep pan to 340–350°F.
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Dip each fish piece in batter, then gently lower into the hot oil.
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Fry 3–4 minutes until golden and crisp.
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Drain on paper towels and sprinkle with a little salt while hot.
4. Assemble the Ssam
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Set out butter lettuce leaves and fill each with:
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A piece of crispy tempura fish
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A spoonful of ginger scallion sauce
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A dollop of tartar sauce (optional but great)
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Fresh herbs, radish, carrots, and a little kimchi
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Wrap, fold, or eat taco-style. Enjoy immediately while the fish is hot and crispy!
Ingredients
- 1. 1 lb cod or other white fish, cut into strips
- 2. salt
- 3. neutral cooking oil for frying
- 4. 1 cup all-purpose flour
- 5. 1 tbsp cornstarch
- 6. 1 tsp baking powder
- 7. 1 cold egg
- 8. 3/4 cup cold sparkling water
- 9. 2 1/2 cups thinly sliced scallions (green & white parts)
- 10. 1/2 cup finely minced ginger
- 11. 1/4 cup neutral oil
- 12. 1 1/2 tsp sherry vinegar
- 13. 3/4 tsp kosher salt (adjust to taste)
- 14. 8 - 10 pieces of butter lettuce
- 15. fresh thai basil
- 16. fresh cilantro
- 17. fresh mint
- 18. watermelon radish, shaved
- 19. carrots, cut into matchsticks
- 20. your favorite Kimchi
- 21. your favorite tartar sauce
Directions
1-2 wraps • 50 Minute Prep • Makes 8-10 servings
- 1. In a bowl, mix scallions, ginger, oil, soy sauce, vinegar, and salt. Let sit for 15–20 minutes to meld. Set aside or refrigerate until ready.
- 2. In a bowl, beat the cold egg with the cold sparkling water. Add flour, cornstarch, and baking powder. Stir just until combined, lumpy is fine.
- 3. Lightly salt the cod strips to cure. Let it sit for 30 minutes and then pat dry. Heat oil in a deep pan to 340–350°F. Dip each fish piece in batter, then gently lower into the hot oil. Fry 3–4 minutes until golden and crisp. Drain on paper towels and sprinkle with a little salt while hot.
- 4. Set out butter lettuce leaves and fill each with: - A piece of crispy tempura fish - A spoonful of ginger scallion sauce - A dollop of tartar sauce (optional but great) - Fresh herbs, radish, carrots, and a little kimchi
- 5. Wrap, fold, or eat taco-style. Enjoy immediately while the fish is hot and crispy!
Bartender's Note*
Enjoy with an ice cold Yuzu Mandarin!
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