A vibrant Mexican dish with Japanese flair: Arroz Rojo, tempura fish, and avocado salsa.
Did you know?
Avocados, known as 'ahuacatl' by the Aztecs, were considered a symbol of love and fertility.
Imagine the vibrant sun setting over a rustic Mexican town, casting hues of orange and red that mirror the delicious tones of *Arroz Rojo*. This dish has been a staple in Mexican households for generations, symbolizing warmth and family. To bring a playful twist, we've paired it with crispy Japanese-inspired tempura fish and a refreshing avocado salsa, an ode to the fusion of culinary traditions.
The base of this dish, *Arroz Rojo*, or red rice, is a quintessential Mexican accompaniment. Its origins can be traced back to the introduction of rice by the Spanish in the 16th century. The transformation into the red-hued, tomato-infused delight we know today highlights Mexico's love for bold flavors and colors.
Incorporating tempura fish adds a crisp contrast, inspired by Japanese tempura's light and airy batter, first introduced in the 16th century by Portuguese missionaries. Completing this fusion is a creamy avocado salsa, Mexico's homage to the beloved local fruit, dating back to the ancient Aztecs and known for its rich, buttery texture.
Ingredients
Gather the following vibrant ingredients to create your culinary fusion.
Avocado, known for its creamy texture, pairs perfectly with the crispy tempura.
- 200g long grain white rice
- 500ml chicken or vegetable broth
- 200g tomatoes, blended into puree
- 1 garlic clove, minced
- 50g onion, chopped
- 200g white fish fillets
- 100g all-purpose flour
- 1 egg
- 200 ml cold sparkling water
- 100g avocado, chopped
- 50g cherry tomatoes, diced
- 1 lime, juiced
- 1 jalapeño, deseeded and finely chopped
- Fresh coriander, chopped
- Salt and pepper to taste
- Oil for frying
Steps
Follow these steps to bring your dish to life!
- Rinse the rice under cold water until the water runs clear, then drain.
- In a pan, heat a bit of oil and sauté the garlic and onion until translucent. Add the rice and toast until lightly golden.
- Pour in the tomato puree and broth, season with salt, then cover and cook on low heat until the rice is fluffy, about 20 minutes.
- Prepare the tempura batter by mixing together the flour, egg, and cold sparkling water until smooth.
- Heat oil in a frying pan over medium-high heat. Dip the fish fillets into the batter, shaking off excess, and carefully fry until golden and crispy.
- For the salsa, combine avocado, cherry tomatoes, lime juice, jalapeño, and coriander. Season with salt and pepper to taste.
- Serve the tempura fish over the arroz rojo, topped with the fresh avocado salsa.
Add some extra love
For an extra crisp tempura, ensure all ingredients are as cold as possible before mixing.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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