Our Tempura Fish Bites with Sweet Chili Sauce recipe is a family favorite! It’s a meal that resembles a childhood favorite but with an adult twist that everyone can enjoy. The sweet heat of the chili sauce pairs well with the crunch of the tempura battered, fried barramundi bites! Recipe, food styling, and photography by Tabitha Blue of Fresh Mommy Blog.
Step 1Preheat the oil in a fryer to high heat, 375 degrees F. If you prefer to pan fry, refer to the notes below. Thaw and rinse the barramundi fillets. Use a paper towel to pat each fillet dry. Cut fillets into bite-size chunks, roughly 1-inch squares.
Step 2Place the honey, rice vinegar, water, garlic, red pepper flakes, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened. Set aside.
Step 3Whisk flour, 1/4 cup cornstarch, baking powder, sugar and sea salt together, set aside. In another bowl, beat the egg and cold seltzer water. Stir egg mixture into the dry ingredients until just mixed (will be lumpy). Dip fish into the batter and deep fry until crispy and golden brown, about 5 minutes. Place on paper towels to drain.
Step 4Serve tempura fish bites hot with a side of sweet chili sauce. Enjoy!
NotesThe seltzer water gives this recipe some extra crispiness, you can use ice cold tap water instead and it will still taste delicious, or a lemon-lime soda will work instead of seltzer as well! For pan frying: In a saucepan add canola oil until it reaches a depth of about 1/4. Heat oil on medium-high until a drop of batter bubbles and sizzles when dropped in. Add batter covered fish pieces in batches (approximately one batch per fillet) to oil. Let fry undisturbed for 2-3 minutes. Flip pieces and cook for an additional 2-3 minutes until all sides are golden brown. If the sauce is too spicy, you can lessen or remove the red pepper flakes. We find that it’s sweet enough to compensate for the slight heat it offers, even for our kids. This is a great recipe to serve with a side of rice.