Crispy Monkfish Tempura Rice Bowl: A Unique Culinary Delight
[HMR Product Development] Air-Fryer Friendly Crispy Monkfish Fillet Tempura Rice Bowl
With the increasing popularity of air fryers and the diversification of HMR (Home Meal Replacement) options, there’s a growing demand for convenient yet unique home-cooked meals. Embracing this trend, we’ve conceived an innovative ‘Monkfish Fillet Tempura Rice Bowl,’ offering a distinctive flavor profile. For commercialization and distribution, this dish would be comprised of three frozen components: the crispy monkfish tempura, a savory mushroom and vegetable fried rice, and a rich galbi (rib) sauce. Consumers could then easily prepare and enjoy this meal by simply heating it in an air fryer or microwave.
Monkfish Fillet Tempura- Monkfish fillets 80g
- Chicken tempura flour 40g
- Potato starch 10g
- Curry powder 5g
- Lemon juice 5g
- Green chili pepper 5g (finely minced)
- Cold water 55g
- Cooking oil for deep-frying (sufficient amount)
Mushroom and Vegetable Fried Rice- Steamed white rice 125g
- King oyster mushrooms 30g (coarsely chopped)
- Onion 20g (coarsely chopped)
- Carrot 30g (finely chopped)
- Scallion 15g (chopped)
- Cooking oil 6g
Galbi (Rib) Sauce- Soy sauce 40g
- Sugar 25g
- Corn syrup 5g
- Onion 40g (finely minced)
- Garlic 5g (minced)
- Black pepper 2g
- Perilla oil 5g
- Chili seasoning 4g
Toppings- Fresh lemon 125g (thinly sliced)
- Shredded scallion 25g
- Steamed white rice 125g
- King oyster mushrooms 30g (coarsely chopped)
- Onion 20g (coarsely chopped)
- Carrot 30g (finely chopped)
- Scallion 15g (chopped)
- Cooking oil 6g
Galbi (Rib) Sauce- Soy sauce 40g
- Sugar 25g
- Corn syrup 5g
- Onion 40g (finely minced)
- Garlic 5g (minced)
- Black pepper 2g
- Perilla oil 5g
- Chili seasoning 4g
Toppings- Fresh lemon 125g (thinly sliced)
- Shredded scallion 25g
- Fresh lemon 125g (thinly sliced)
- Shredded scallion 25g
Cooking Instructions
Step 1
Begin by preparing the monkfish fillets. Ensure they are clean and pat them dry. Cut into bite-sized pieces if necessary.
Step 2
In a bowl, combine the chicken tempura flour, potato starch, and curry powder. Gradually add the cold water while whisking until a smooth batter forms. Stir in the lemon juice and finely minced green chili pepper until well combined. This batter will be used to coat the monkfish.
Step 3
Heat a generous amount of cooking oil in a deep wok or pot to about 170°C (338°F). You can test the temperature by dropping a small amount of batter; it should bubble immediately.
Step 4
Carefully coat the prepared monkfish fillets with the batter, ensuring an even layer. Gently place the battered monkfish into the hot oil and deep-fry for about 5 minutes, or until golden brown and crispy. Once cooked, remove the tempura from the oil and place it on paper towels to drain excess grease, which will help maintain its crispiness.
Step 5
Now, let’s prepare the mushroom and vegetable fried rice. Coarsely chop the king oyster mushrooms and onions. Finely chop the carrot. Chop the scallions.
Step 6
Heat a frying pan over medium heat with a little cooking oil. Add the chopped scallions and sauté for about 3 minutes until fragrant. This step infuses the fried rice with a wonderful aroma.
Step 7
Add the chopped mushrooms, onions, and carrots to the pan (reserving the rice). Stir-fry over medium heat for about 2 minutes until the vegetables are slightly softened.
Step 8
Add the steamed rice to the pan. Break up any clumps with your spatula and stir-fry gently, mixing the rice with the vegetables until everything is well combined and heated through. Ensure each grain of rice is coated.
Step 9
Once the fried rice is cooked, turn off the heat. Drizzle in the perilla oil (or sesame oil) and mix well for added flavor.
Step 10
Next, we’ll make the Galbi (Rib) Sauce. Finely mince the onion and mince the garlic. This ensures a smooth sauce texture where the flavors meld beautifully.
Step 11
In a mixing bowl, combine the soy sauce, sugar, corn syrup, minced onion, minced garlic, black pepper, perilla oil (or sesame oil), and chili seasoning. Whisk everything together until well incorporated to create the sauce base.
Step 12
Transfer the sauce mixture to a frying pan or small saucepan. Cook over low heat, stirring constantly to prevent burning, until the sauce thickens slightly.
Step 13
Continue to simmer the sauce until it reaches your desired consistency. If the sauce is too thin, you can thicken it by adding a cornstarch slurry (mix 1 part cornstarch with 2 parts water) gradually while stirring.
Step 14
Finally, assemble your Monkfish Fillet Tempura Rice Bowl. Start with a base of the warm mushroom and vegetable fried rice. Top generously with the crispy monkfish tempura. Drizzle liberally with the rich Galbi sauce. Garnish with fresh shredded scallions and lemon slices for a visually appealing and deliciously satisfying meal. Enjoy!
