Japanese Szechuan Tempura Snapper with Yuzu‑Ginger Dipping

Ingredients

• 3 pieces Snapper fillets
• 2 large Egg whites
• 60 ml Sparkling water
• 30 g Coconut flour
• 1 tsp Xanthan gum
• ½ tsp Salt
• 2 tbsp Yuzu juice
• 1 tsp Fresh ginger, grated
• ½ tsp Szechuan peppercorns, ground
• 2 tbsp Olive oil
• 1 tsp Lime zest(optional)

Instructions

1. 1

   Pat the snapper fillets dry and cut each into three equal portions, then season lightly with salt.

2. 2

   In a bowl, whisk the egg whites until frothy, add sparkling water, then stir in coconut flour, xanthan gum, and a pinch of salt to form a thin batter; it should coat the back of a spoon.

3. 3

   Heat olive oil in a deep skillet to 180°C (350°F). Dip each fish piece into the batter, letting excess drip off, and fry for 2‑3 minutes per side until golden and crisp; transfer to a paper‑towel‑lined plate.

4. 4

   While the fish cooks, combine yuzu juice, grated ginger, ground Szechuan pepper, and optional lime zest in a small bowl to create the dipping sauce.

5. 5

   Serve the tempura snapper hot with the yuzu‑ginger dipping sauce on the side.