Tempura Fish and Veggies

Originally written on July 5, 2014

AGH! My 3 year old turned the Garage Refrigerator to 0 without my knowledge until this morning. All the frozen fish in the freezer was thawed and the 15 lb pork shoulder was sitting in the fridge now needs to be cooked. I am now wishing I didn’t wait so long to chop the pork up into 3 lb bags for the deep freezer… but unfortunately we are now cooking the pork on the Traeger Grill.

Smoking it first and then slow cooking it. So the pork will be cooked in 12 hrs. And for the fish — I decided to make a tempura batter and fried it and some veggies up.

Tempura

Tempura Fish and Veggies

Tempura Batter:
1/4 cup Corn or Potato Starch
1/4 Cup Glutinous Rice Flour
1/2 Cup Rice Flour
1/2 tsp baking powder
1/4 tsp salt
1 egg
1 cup iced water

mix all together.

Unagi Sauce
1/4 cup Gluten Free Soy Sauce
1 cup brown sugar
1 Cup Marin or Marsala Wine

place all ingredients in a sauce pan and bring to a boil… continuously stirring so as to not burn. Let cool and place in container and place in refrigerator.

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