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Monkfish Tempura
Monkfish Tempura

Monkfish Tempura

with flour, egg, yeast, mayonnaise, lime and lemon

Tempura is a traditional dish of Japanese cuisine, basically they are vegetables, a mixture of vegetables, fish or certain seafood dipped in a thin batter and fried. This version of monkfish, or if you prefer swordfish, will be a hit at home!

30 min

568 kcal

4 doses



You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

568 kcal

2,376 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

For Mayonnaise:


Prepare the mayonnaise in a bowl, adding the zest and ½ lime juice and season with salt and pepper. Reserve.

For Polme:


In a bowl mix the egg yolk with pepper and salt to taste.


Add 1 cup of cold water and another cup of flour, mix gradually and without involving too much. If you think it is too thick, you can always add a little more water.

For a Tempura:


Cut the monkfish into cubes, clean from pimples. Season the pieces of monkfish with ½ lime zest, lemon zest, ½ lime juice and lemon juice, salt and pepper. Reserve.


In a bowl add a cup of fine flour, baking powder and salt. Mix and add the castle water. Stir, but don't completely break up the lumps.


Add some ice cubes or put the tempura in the cold (the colder the better). Reserve.


Pass the monkfish cubes through the flour and then through the batter. Fry them immediately in very hot oil. Reserve.


Serve the tempura with the mayonnaise. Serve with a salad or white rice, if you prefer to serve it as a meal.

Note: you can also make this recipe with swordfish