This Recipe is a Japanese expression of an English Classic, fish and chips, with all the underlining components of the dish prepared with Japanese ingredients. From the Mayonnaise used, to the batter that the fish is cooked in, the medium is a perfect marriage of the two cultures. The hand rolls are great as canapes or finger food on any occasion.
Serves 10 (makes 10 hand rolls)
NOTE: Shichimi Togarashi (see recipe pg…) is a commonly used Japanese 7-spice blend that typically includes red chili pepper, roasted orange peel, yellow and black sesame seeds, Japanese pepper, seaweed, and ginger. The mixture is used to flavor soups or noodles and Yakitori. And Coast’s fish and chip roll.
You can keep the tartar sauce up to a week in the fridge.
1 cup (125 mL) mayonnaise
1 ½ Tbsp (22.5 mL) pickled daikon (oriental radish), chopped
1 Tbsp (15 mL) capers, drained and chopped
1 tsp (5 mL) shichimi togarashi
pinch citrus pepper.
1 cup (250 mL) sushi rice,
3 Tbsp (45 mL) seasoned rice wine vinegar
1 ½ Tbsp (22.5 mL) sugar,
1 tsp (5 mL) kosher salt
1 russet potato, peeled and julienned
8 cups (2 L) vegetable oil
3/4 cup (185 mL) tempura flour (available in Asian markets),
½ cup (125 mL) water
Ten 1 oz (30 g) skinless, boneless halibut fillet, cut into ½-inch x 2-inch (1 cm x 6 cm) strips
to taste salt
1 package radish sprouts
10 sheets soy paper (or nori sheets)
3 Tbsp (45 mL) tobiko (flying fish roe, available in most Asian markets and fishmongers)
To make the Japanese tartar sauce,
combine the mayonnaise, pickled daikon, chopped capers, Shichimi togarashi, and citrus pepper in a small bowl and, mix well.
To make the rice, place rice in a rice cooker with a 1 to 1 ratio of water and cook for 1 cycle. Alternatively, in a medium pot, bring water and rice to a simmer and reduce to low heat. Cook, covered for 30 minutes. Once the rice is cooked, transfer it to a large bowl, add the seasoned rice wine vinegar, sugar, and salt and fold the rice gently, being careful not squish or damage the grains, until it is well mixed. Allow the rice to cool for 15-20 minutes at room temperature.
To make the potato sticks, heat the vegetable oil to 350ºC (180ºC) in a deep fryer (or large pot). Working in batches, carefully add the julienned potato to the hot oil and fry it for 45 seconds, or until the sticks are golden brown. Remove the potato sticks from the oil using a strainer or slotted spoon and drain them on a kitchen or paper towel.
To make the halibut tempura, increase the heat of the oil in the deep fryer to 375ºC (190ºC). Place two-thirds of the tempura flour in a medium bowl and gradually whisk in the water until the batter becomes almost uniform in consistency (you should still see a few small lumps in the batter). Season the halibut strips with salt. Dredge each one in the remaining flour then dip it in the tempura batter. Carefully place each piece in the hot oil and fry it for 1 minute, or until the batter is a light golden brown color.
To serve, cut the roots off of the radish sprouts. Place a sheet of soy paper in the palm of your hand. Take 2 Tbsp (30 mL) of the sushi rice and place in the center of the soy paper. Top the rice with 6 potato sticks and drizzle them with 1 tsp (5 mL) of the Japanese tartar sauce. Add a piece of halibut tempura and 6 radish sprouts and roll the sheet of soy paper diagonally into the shape of a cone. Garnish with 1 tsp (5 mL) of tobiko and serve.