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Sea Bass Tempura with Cashew & Mixed Vegetables
Difficulty:
Approx. 30 min
Ingredients
Sea bass
Cashew nuts
Celeries
Sweet peppers
Tempura powder
Ginger
Dried shallots
Garlic
Marinade
Salt
Pepper
Seasonings
Shaoxing wine
Salt
Sugar
Mushroom powder
Steps
1.
Dice, marinade sea bass and cover with tempura powder. Cut celeries and sweet peppers into pieces.
2.
Deep fry the sea bass in the IH Pressure Rice Cooker under the "Deep Fry" mode until it turns golden yellow. Take the fish out and drain the grease. Deep fry the fish again. Leave aside.
3.
Saute ginger, dried shallots and garlic in the Rice Cooker using the "Grill' mode with the lid open. . Add celeries, sweet peppers, sea bass and stir fry until cooked.
4.
Lastly, add cashew nuts and season with Shaoxing wine, salt, sugar and mushroom powder.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
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