Fish fingers and custard (Steamed savoury egg custard with tempura fish fingers)

For those who are fans of the 11th Doctor, this is my tribute to the interesting combination that was the only thing that the 11th Doctor could stomach.


But firstly for pure research purposes, I decided to make film nerd eat the real deal…..


Ok, it was not actually as bad as it sounded with the secret being getting the ratio of custard to fish finger right. However it becomes rather gag-worthy when you get a rather ‘fishy’ fish finger…


Anyways film nerd and I still wanted to create a tribute that was palatable enough to serve at a dinner party as an entrée or any Dr Who themed parties. So here is the recipe. Enjoy!


Steamed savoury egg custards with tempura fish fingers


You will need:

4 1 cup ramekins or 8 ½ cup ramekins (if you are doing this fingerfood size)

For the savoury custard (adapted from Poh’s Kitchen):

160g prawns chopped (this also works well with chicken thigh fillets)
2 tsp (Chinese rice wine)
1/2 tsp caster sugar
pinch of white pepper
1 tsp soy sauce
4 large eggs
1 1/4 cups (310ml) chicken stock
4 large or 12 small dried shiitake mushrooms, soaked in hot water for 20 mins, drained, squeezed, stems removed, sliced


For the tempura fish fingers


4 fish fillets (we used ling, but any firm white fish will do)

5g (1/2 cup) cornflour (cornstarch)
75g (1/2 cup) plain flour
1 egg, lightly beaten (we use eggs with a minimum weight of 59g)
188ml (3/4 cup) cold soda water

Vegetable oil for deep-frying

1.  Half-fill a wok or saucepan with water. Top with a bamboo or metal steamer that will hold your ramekins. Bring the water to the boil then reduce to a simmer.
2.  Meanwhile, combine prawns, chinese rice wine, sugar. pepper and soy sauce and set aside to marinate for 10 minutes.
3.  In a bowl, briefly mix the eggs, chicken stock and a pinch each of salt and pepper. Whisk slowly but firmly in order to avoid excessive bubbles in the mix.
4.  Divide prawns and marinade, shiitake, and egg/stock mixture into the bowls and steam with the lid on for 7-10 minutes.  When done, the custards should be opaque and creamy in colour and still a bit wobbly.


5. while the custards are steaming, cut up your fish fillets into finger lengths. Sift flours together in a medium bowl. Add egg and soda water and mix until just combined (it is okay if the batter is a little lumpy). Allow batter to stand for a few minutes.


6. heat oil in a wok or deep fryer. Dip fish fingers in batter, allowing the excess to drain away and deep-fry fish until batter is very lightly browned and fish fingers are cooked through. (It is best to fry fish fingers in batches, so as not to overcrowd the deep fryer.)
5.  Remove savoury custards from the steamer and top with tempura fish fingers. sprinkle with spring onion and some light soy sauce if you wish.  Serve while hot.


Here is the result…


Now for the taste test…


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