Salmon Head Tempura Recipe » Indonesia Eats

HomeRecipesAsian RecipesSalmon Head Tempura RecipeSeptember 21, 2010132ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINESalmon Head TempuraA Canadian adaptation of Japanese tempura. It’s often to be offered at Japanese restaurants and served with a special sauce.

Salmon heads and trims are common to be sold at the markets here. At Asian markets, I often see salmon heads on sale.

Special for this tempura, the Japanese restaurants in town don’t serve with tentsuyu (Japanese: てんつゆ/天汁), regular tempura dipping sauce. Hence, I re-created the sauce at home and perfect match to the one that I used to have. It is a mix of miso, ginger, mirin, ground sesame seed, garlic, soy sauce and sugar. In this case I substituted for honey.

I figured out why they serve with this special sauce. By dipping pieces of salmon heads tempura into the sauce, it reduces the odour of the salmon itself. In this recipe, I specifically had to marinate them with minced gingers and garlics before dipping into tempura batter.

Finally, I found the perfect composition to what I tasted for the sauce. The batter’s recipe was adapted from Marc of No Recipes.

Salmon Heads Tempura

Ingredients:
2 salmon heads, halved of each head
minced garlic and gingers for marinating

Tempura Batter:
1 large egg white
1 cup ice cold water + 2 ice cubes
1 cup sifted unbleached flour put in freezer
1/2 tsp kosher salt

Dipping Sauce:
2 tbsp aka miso (red miso)
2 tbsp low-sodium soy sauce
2 tbsp mirin
2 tbsp honey
2 tsp ground sesame seed
2 cloves garlic, minced
2 tsp minced ginger

Directions:
Prepare the Salmon Heads:
1. Rinse off halved salmon heads under cold running water. Rub minced garlic and gingers on, marinate for 20 minutes and keep them in the fridge.

2. Rinse them off once more and pat dry.

Tempura:
1. Get a wire rack ready for the tempura by covering it with a layer of brown paper bag.

2. In a heavy bottomed pan, add about 3 cm of oil. Heat the oil until it reaches 340 F then quickly make the batter. For the batter, you want to whisk the egg yolk into 1 cup of ice cold water then dump it all into the cold flour then gently stir. The key here is that everything is very cold and that you don’t stir it too much (having lumps is fine). The batter should be like thin pancake batter, if it’s too thick, add a few more tablespoons of ice water.

3. Use a fork, quickly dip each halved salmon head in the batter shaking off the excess and carefully drop into the hot oil.

Dipping Sauce:
Combine everything.

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleEnoki Miso SoupNext articleApple Buckwheat Crumble (Gluten Free) RecipeIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. Lia Chen September 21, 2010 At 6:29 PMI know my husband will love to try this dish. He loves fish head unlike me … I’m scared to look at the head part hahaha 😀 Beautiful shoot, very unique dish!Reply
  2. tigerfish September 21, 2010 At 7:38 PMThey use salmon head in fish head curry in some CA restaurants and I do not like it. But I think Salmon Head Tempura is perfectly fine for me, as a luxurious snack 🙂Reply
  3. Anncoo September 21, 2010 At 8:39 PMMy husband loves salmon head too! Must try this recipe when I get the salmon head next time. Thanks for sharing 🙂Reply
  4. Norma September 21, 2010 At 8:50 PMLooks great! Makes me hungry just looking at it.Reply
  5. Little Corner of Min September 22, 2010 At 1:11 AMInteresting! But fish head is a bit difficult to eat.Reply
  6. Lia Chen September 22, 2010 At 1:29 AMI know my husband will love to try this dish. He loves fish head unlike me … I’m scared to look at the head part hahaha 😀 Beautiful shoot, very unique dish!Reply
  7. tigerfish September 22, 2010 At 2:38 AMThey use salmon head in fish head curry in some CA restaurants and I do not like it. But I think Salmon Head Tempura is perfectly fine for me, as a luxurious snack 🙂Reply
  8. Anncoo September 22, 2010 At 3:39 AMMy husband loves salmon head too! Must try this recipe when I get the salmon head next time. Thanks for sharing 🙂Reply
  9. Norma September 22, 2010 At 3:50 AMLooks great! Makes me hungry just looking at it.Reply
  10. Indonesia Eats September 22, 2010 At 4:11 [email protected]: so did my husband when the first time seeing the fish head, but now he enjoys the salmon head as a [email protected]: I heard about salmon head curry from a friend in Indonesia. he said he doesn’t like it [email protected]: you’re [email protected]: if you enjoy fish head, I think you will enjoy the salmon head as [email protected]: I do enjoy fish head dish since I was a kid. My dad’s food was fish head curry with cassava leaves. Salmon heads are pretty meaty on the cheeks.Reply
  11. Little Corner of Mine September 22, 2010 At 8:11 AMInteresting! But fish head is a bit difficult to eat.Reply
  12. Karen September 22, 2010 At 8:31 AMI’ve never heard of this…looks very interesting. Tempura anything sounds good to me!Reply
  13. Indonesia Eats September 22, 2010 At 11:11 [email protected]: so did my husband when the first time seeing the fish head, but now he enjoys the salmon head as a [email protected]: I heard about salmon head curry from a friend in Indonesia. he said he doesn’t like it [email protected]: you’re [email protected]: if you enjoy fish head, I think you will enjoy the salmon head as [email protected]: I do enjoy fish head dish since I was a kid. My dad’s food was fish head curry with cassava leaves. Salmon heads are pretty meaty on the cheeks.Reply
  14. Joy September 22, 2010 At 11:41 AMThat is genius. It is such a great dish.Reply
  15. Xiaolu @ 6 Bitterswe September 22, 2010 At 2:59 PMI’ve never heard of frying salmon heads, but I love the idea of using all the parts. Thanks for the tips about reducing the fishiness, Pepy.Reply
  16. Karen September 22, 2010 At 3:31 PMI’ve never heard of this…looks very interesting. Tempura anything sounds good to me!Reply
  17. Joy September 22, 2010 At 6:41 PMThat is genius. It is such a great dish.Reply
  18. Xiaolu @ 6 Bittersweets September 22, 2010 At 9:59 PMI’ve never heard of frying salmon heads, but I love the idea of using all the parts. Thanks for the tips about reducing the fishiness, Pepy.Reply
  19. Ardna September 25, 2010 At 12:49 AMoooh, so yummy!! my mom would loveee this.Reply
  20. Ardna September 25, 2010 At 7:49 AMoooh, so yummy!! my mom would loveee this.Reply
  21. Cooking Gallery September 25, 2010 At 6:26 PMI LOVE tempura…:)!! But I don’t think I would be able to eat salmon head (or simply fish heads in general….;))!!Reply
  22. Cooking Gallery September 26, 2010 At 1:26 AMI LOVE tempura…:)!! But I don’t think I would be able to eat salmon head (or simply fish heads in general….;))!!Reply
  23. What to cook today October 11, 2010 At 9:59 AMI’ll bookmark this recipe. I saw salmon heads before too at Asian grocery store but not sure what I can do with them, now, I know what to do with them. I’ll try this recipe soon. Thanks.Reply
  24. What to cook today October 11, 2010 At 4:59 PMI’ll bookmark this recipe. I saw salmon heads before too at Asian grocery store but not sure what I can do with them, now, I know what to do with them. I’ll try this recipe soon. Thanks.Reply

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