Tempura salmon with wasabi mayo & radish

Tempura salmon with wasabi mayo & radish

(1) Rate it

  • 0:30 Prep
  • 0:15 Cook
  • Makes 24 pieces
  • Advanced

Forget the party pies at your next celebration. These fabulous tempura salmon bites will really break the ice.

Featured in
Spring recipes, Fish recipes


  • 2 teaspoons wasabi paste (see note)
  • 150g (1/2 cup) Japanese mayonnaise (see note)
  • 1 teaspoon caster sugar
  • 1 tablespoon rice wine vinegar
  • 1 bunch radishes, trimmed
  • 150g packet tempura batter mix (see note)
  • 180ml (3/4 cup) cold soda water
  • 2 teaspoons sesame oil
  • 4 nori sheets (see note)
  • 4 x 200g pieces salmon fillet, pin-boned, skinned
  • Vegetable oil, to deep-fry


  • Step 1
    To make wasabi mayo, combine wasabi and mayonnaise in a bowl. Set aside.
  • Step 2
    To make pickled radish, stir sugar, vinegar and a pinch of salt in a small bowl until sugar dissolves. Cut radishes into julienne (matchsticks; alternatively, coarsely grate radishes, then squeeze out excess moisture). Place in a bowl, add vinegar mixture, then toss to combine.
  • Step 3
    Place tempura batter mix, soda water and sesame oil in a bowl. Using a fork, stir until just combined. Trim nori sheets so their width equals the length of salmon pieces. Wrap a sheet of nori around each salmon piece, then trim ends to leave a slight overlap. Seal joins with a little batter. Set aside for 5 minutes to allow nori to soften slightly. Cut each piece widthwise into 6 slices.
  • Step 4
    Preheat oven to 80C. Line an oven tray with baking paper. Heat vegetable oil in a wok or large saucepan over medium heat to 180C (or until a small spoonful of batter immediately floats and sizzles). Dip a salmon slice in batter, drain excess, then lower into oil. Working quickly, repeat until there are 4 pieces in oil. Fry for 45 seconds or until pale golden. Remove with a slotted spoon and place on lined tray. Transfer to oven to keep warm. Repeat process with remaining slices and batter.
  • Step 5
    Place tempura salmon on a platter. Top each with a small spoonful of wasabi mayo and pickled radish to serve.


Top tips: Wasabi paste, Japanese mayonnaise, tempura batter mix and nori sheets are from supermarkets. We used Kewpie brand mayonnaise and Trident Tempura Batter Mix.

Ask your fishmonger for evenly thick, centre-cut salmon fillet pieces.

  • Author: Sophia Young
  • Image credit: Ben Dearnley
  • Publication: MasterChef

Source: taste.com.au


Please enter your comment!
Please enter your name here