Tempura Trout Roll with Caramelised Onions and Spinach
A deep fried fish delight. You can use salmon instead of trout is desired.
Ingredients
3 large red onions, sliced
Salt
White pepper
1/3 cup red wine
4 skinless trout fillets
4 sheets of nori
2 cups spinach, cut into long thin strips
Sunflower oil for deep frying
2 cups rice flour
1 tsp ground cumin
1 quart (1 litre) club soda
2 tsp Namida® Wasabi paste made from Namida® 100% Pure Wasabi Powder
Method
- In a hot saute pan add onions without any oil.
- Do not stir onions until they are browned.
- Season with Namida® Wasabi Paste, salt and pepper.
- When caramelized, deglaze the pan with red wine.
- Let cool.
- Lay a trout fillet on top of one sheet of nori.
- Season trout with salt and pepper.
- Place some onions and spinach on top and roll tightly.
- Heat sunflower oil in a deep pan to 375 degrees F (190 deg. C).
- Prepare tempura batter by whisking rice flour and cumin with enough club soda to resemble pancake batter. Dip entire roll in batter and fry until golden brown, about 5 minutes.
Be careful not to overcook the trout.