Fried tuna belly in sweet and sour sauce

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 1

Make this Hawaiian dish of tuna belly with a pineapple garnish in sweet and sour sauce. The fatty and tender tuna belly literally melts in your mouth. Deep-fry it in a crispy breading and serve with steamed rice, drizzled with sweet and sour sauce and topped with fried pineapple and bell pepper. Sprinkle with furikake, if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sweet and sour sauce

1 tbsp. pineapple juice
1 cup brown sugar
1 cup apple cider vinegar
5 cm fresh ginger root
2 tablespoons cornstarch

Tuna belly

Salt and pepper
200 g tuna belly
1 cup tempura flour
1.5 cups of sparkling water
1 cup premium flour
Vegetable oil for frying
1/4 cup finely chopped sweet pepper
1/4 cup pineapple cubes
15 g chopped green onions
Furikake, for sprinkling
Boiled rice for serving
Special equipment: deep fryer

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tuna, sweet pepper, Pineapple, ginger root, apple cider vinegar, starch

Cooking the dish according to the recipe:

Sweet and sour sauceCombine pineapple juice, brown sugar, vinegar and ginger in a saucepan and cook until sugar dissolves.

Strain and discard the ginger from the mixture. Return to the saucepan and simmer over low heat. Mix the cornstarch with 1/4 cup of water, then slowly whisk the cornstarch mixture into the sauce and cook until the sauce thickens.
Tuna belly: Salt and pepper the fish.

Mix the tempura flour with a pinch of salt and black pepper, then add the sparkling water and stir until smooth. Dredge the fish in plain flour, then completely coat it in the batter.

Heat oil in a deep fryer to 175°C.
Fry the fish until golden brown, about 5 minutes. Meanwhile, sauté the bell pepper, pineapple, and green onions in a frying pan with a little oil.
Drizzle the fish with 0.5 cups of sweet and sour sauce and the pineapple mixture. Sprinkle with furikake, if using. Serve with rice.