Halibut Tempura with Japanese Pickles & Spring Onion Rice

Name: Halibut Tempura with Japanese Pickles & Spring Onion Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 lb fresh halibut fillets, skin removed; 1 cup all-purpose flour; 1 cup cold sparkling water; 1 tablespoon cornstarch; 1 teaspoon baking powder; Salt, to taste; Vegetable oil, for frying; 2 cups cooked rice (jasmine or sushi rice recommended); 2 spring onions, finely chopped; 1 cup assorted Japanese pickles (such as daikon, cucumber, and carrots); Soy sauce, for drizzling

by Fenna Saul

November 23, 2025

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Halibut Tempura with Japanese is a remarkable dish that combines the delicate flavors of halibut with the crispy texture of tempura batter. I fondly recall my first experience with this dish at a local Japanese restaurant, where the aroma of fried fish wafted through the air, drawing me in. Each bite was a delightful crunch followed by the tender, flaky fish that melted in my mouth. This dish is not only delicious but also incredibly versatile. Paired with Japanese pickles and spring onion rice, it creates a perfect balance of flavors and textures. You’ll find that making halibut in tempura batter at home is not only achievable but also a rewarding culinary adventure. Let’s get cooking!

Why You’ll Love This Halibut Tempura with Japanese

Easy to prepare at home, making it perfect for weeknight dinners.
Delivers a crispy texture that everyone in the family will adore.
Pairs beautifully with fresh, tangy Japanese pickles.
Can be enjoyed as a main dish or an appetizer.
Healthier than traditional fried fish, thanks to the light tempura batter.
Perfect for dinner parties, impressing your guests with a unique dish.
Customizable with your favorite dipping sauces and side dishes.
Offers a delightful taste of Japanese cuisine right in your kitchen.

Ingredients for Halibut Tempura with Japanese

Here’s everything you need for this crispy and delicious halibut tempura with Japanese pickles:

1 lb fresh halibut fillets, skin removed – the star of the dish, tender and flaky.
1 cup all-purpose flour – for the tempura batter.
1 cup cold sparkling water – to achieve that light and crispy texture.
1 tablespoon cornstarch – helps to create an extra crispy coating.
1 teaspoon baking powder – for a light batter that puffs up when frying.
Salt, to taste – enhances the flavors of the fish.
Vegetable oil, for frying – essential for that golden, crispy finish.
2 cups cooked rice – jasmine or sushi rice recommended for serving.
2 spring onions, finely chopped – adds freshness and flavor to the rice.
1 cup assorted Japanese pickles – for a tangy and refreshing side.
Soy sauce – for drizzling or dipping.

Delicious Halibut Tempura with Japanese Pickles and Spring Onion Rice, perfectly golden and crispy

How to Make Halibut Tempura with Japanese

Step 1: Cook your rice according to package instructions. Once cooked, fluff it with a fork and mix in the chopped spring onions. Set aside.
Step 2: Cut the halibut into bite-sized pieces, ensuring they are evenly sized for frying. Season lightly with salt.
Step 3: In a large mixing bowl, combine the flour, cornstarch, baking powder, and a pinch of salt. Gradually add the cold sparkling water, stirring gently until just combined; it’s okay if the batter is slightly lumpy.
Step 4: In a large, deep skillet, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
Step 5: Dip each piece of halibut into the tempura batter, allowing the excess batter to drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, approximately 3-4 minutes on each side. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Step 6: If using whole pickles, slice them into thin rounds or strips for easy serving.
Step 7: On each plate, serve a generous scoop of spring onion rice alongside several pieces of halibut tempura. Add a portion of the assorted Japanese pickles to the side of the plate.
Step 8: Drizzle some soy sauce over the tempura or serve it on the side for dipping.

Pro Tips for the Best Halibut Tempura with Japanese

To ensure your halibut tempura with Japanese is a success, consider these expert tips:

Use very cold sparkling water to make the batter light and airy.
Don’t overcrowd the frying pan; this helps maintain the oil temperature.
For extra crunch, use a mix of all-purpose flour and rice flour in your batter.

Close-up of crispy Halibut Tempura with Japanese pickles and rice, ready to be served

What’s the secret to perfect Halibut Tempura with Japanese?

The secret lies in the batter! A light and cold batter creates that signature crunch, while the halibut remains tender inside.

Can I make Halibut Tempura with Japanese ahead of time?

While it’s best served fresh, you can prep the batter and cut the halibut in advance. Just fry them right before serving for the best texture.

How do I avoid common mistakes with Halibut Tempura with Japanese?

Common pitfalls include using too warm oil or overcrowding the pan, both of which can result in soggy tempura. Maintain the temperature and fry in batches.

Best Ways to Serve Halibut Tempura with Japanese

Pair your halibut tempura with Japanese pickles with a refreshing salad or serve with a side of miso soup for a complete meal. A drizzle of soy sauce enhances the flavors beautifully. You can also offer additional dipping sauces like ponzu or a spicy mayo for your guests to enjoy.

Nutrition Facts for Halibut Tempura with Japanese

Per serving (recipe makes 4 servings):

Calories: 455
Protein: 27g
Fat: 21g
Carbohydrates: 42g
Fiber: 1g
Sodium: 300mg

Nutritional values are estimates.

How to Store and Reheat Halibut Tempura with Japanese

To store leftover halibut tempura with Japanese, let it cool completely, then place it in an airtight container. It can be stored in the fridge for 3-4 days or frozen for up to 3 months. To reheat, place in an oven at 350°F (175°C) for about 10-15 minutes to regain crispiness.

Frequently Asked Questions About Halibut Tempura with Japanese

What is halibut tempura?

Halibut tempura is a Japanese dish where halibut fish is coated in a light batter and deep-fried until crispy. It’s a popular way to enjoy this mild-flavored fish.

Why is halibut tempura popular?

This dish is loved for its crispy texture and delicate flavors. The light batter allows the fresh taste of the halibut to shine through, making it a favorite in Japanese cuisine.

Can I use other fish for tempura?

Absolutely! While halibut is fantastic, other flaky fish like cod, tilapia, or even shrimp can be used for tempura, offering delightful variations.

Variations of Halibut Tempura with Japanese You Can Try

Feel free to experiment with your halibut tempura with Japanese. Try adding spices to the batter, or use a different type of seafood like shrimp or squid. You can also switch up the dipping sauces to include sweet chili or sesame oil for a unique twist!