LOCATION: Recipes >> Asian >> Tempura 04
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Tempura 04
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Tempura Trout Roll With Caramelized Onions And Spinach
Serves 4
3 large red onions, sliced
salt
white pepper
1/3 cup red wine
4 skinless trout fillets
4 sheets of nori
2 cups spinach, chiffonade
Canola oil for deep frying
2 cups rice flour
1 teaspoon ground cumin
1 quart club soda
2 teaspoons wasabi paste
In a hot saute pan add onions without any oil. Do not stir onions
until they are browned. Season with 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 canola oil in a deep pan to 375 degrees. 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.
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