Simple Way to Make Quick Taiwanese Fish Tempura - Tian Bu La

Hey everyone, it is Louise, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Award-winning Taiwanese Fish Tempura - Tian Bu La. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Taiwanese Fish Tempura - Tian Bu La, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Taiwanese Fish Tempura - Tian Bu La delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Taiwanese Fish Tempura - Tian Bu La using 14 ingredients and 11 steps. Here is how you can achieve that.

I want to share with you a recipe for the Taiwanese-style fish cake, also known as Taiwanese fish tempura or tian bu la in Mandarin Chinese. This recipe is another Taiwanese street food that is very popular in many night markets. Although it has the same name as the Japanese tempura, they’re nothing alike. The Taiwanese fish tempura is made with thick fish paste, shaped into an elongated form, and then deep-fried in oil until golden brown

Ingredients and spices that need to be Make ready to make Taiwanese Fish Tempura - Tian Bu La:

1. Main Ingredients
2. 1/2 lb white fish
3. 4 tablespoon corn starch
4. 1 egg white
5. 1 teaspoon sugar
6. 1/2 teaspoon salt
7. 1 tablespoon grated ginger
8. 1 green onion
9. 1/4 cup iced cold water
10. Dipping Sauce
11. 1 teaspoon sugar
12. 3 tablespoon ketchup
13. 1 teaspoon rice vinegar
14. 1 teaspoon miso

Steps to make to make Taiwanese Fish Tempura - Tian Bu La

1. Thinly slice the green onion
2. Grate some ginger
3. Cut the half-thawed fish into smaller chunks so it’s easier to blend in the food blender
4. In the food blender, add ¼ cup of iced cold water, sliced green onion and 1 tbsp of grated ginger. Blend these ingredients together first.
5. Next, add the fish, 1 tsp of sugar, 1/2 tsp of salt, 1 egg white and 4 tbsp of corn starch. Pulse the blender a few times first to break down the fish. Then you can blend until all the ingredients are well combined and the mixture becomes pasty.
6. Test if your fish paste is ready by dropping a tiny piece into a bowl of water. If the fish paste floats to the top, it means the paste is ready.
7. Transfer all of the fish paste into a plastic bag (Ziploc bag). Push the fish paste towards the bottom of the bag. The idea here is to make a piping bag for your fish paste. Snip off a small triangle at one corner of the bag.
8. Add enough oil for deep-frying to a pot and heat to about 150 degrees Celcius or about 300 degrees Fahrenheit.
9. When the oil is ready, start piping the fish paste into the oil. You can use a knife or scissors to cut off the fish cake to the length you want. Take the fish cake out when they turn lightly golden. Continue frying until you run out of fish paste.
10. When you’re done frying all the fish cake, heat up the oil again and fry the fish cake for the second time. This will ensure the fish cake is cooked through. When the fish cakes become golden brown, take them out and serve them with the dipping sauce.
11. Mix 3 tbsp of ketchup, 1 tsp of sugar, 1 tsp of rice vinegar, and 1 tsp of miso until everything is well combined and there is no lump.

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