Tempura trout with pineapple and lychees

Total time25 mins

20 minspreparation time

5 minscooking time

15 minsmarinating time

Savoury meets fruity with these crispy fish skewers. The crunch comes from Kikkoman Panko, accompanied by pineapple and lychees in a fruity-spicy sauce with Kikkoman Poke Sauce.

Ingredients

10 portion(s)

For the fish:

1 ½ kg

skinless rainbow trout fillet, cut into finger-shaped strips

150 g

Kikkoman Sauce for Poke Bowl

180 g

tempura

5 g

salt

200 ml

cold water

200 g

Kikkoman Panko – Japanese style crispy bread crumbs

Oil for frying

For the side dishes:

200 g

boiled quinoa

1 kg

cooked basmati rice

500 g

tinned pineapple, roughly chopped

500 g

tinned lychees, cut into quarters

200 g

cucumber, deseeded and cut into half-moons

100 g

mung bean sprouts

250 ml

Kikkoman Sauce for Poke Bowl

10 g

chopped fresh coriander

lemon wedges

20 g

sesame seeds

Allergens:

Fish, gluten, soy, sesame seeds

Total weight per portion:

430 g

Weight per ingredient:

Fish (2 skewers of 75 g each), approx. 150 g Rice + quinoa, approx. 120 g Fruit & vegetables, approx. 130 g Additional toppings, approx. 30 g

Preparation

Step 1

Place the trout strips in a bowl and marinate in Kikkoman Sauce for Poke Bowl for 5 minutes. Then thread the marinated strips in a zigzag pattern onto the skewers.

Step 2

Mix the tempura, salt and cold water into a smooth batter. Dip the fish skewers in this tempura mixture, then coat in Kikkoman Panko and fry in hot oil at 175 °C for 5 minutes until golden brown.

Step 3

Mix the quinoa with the rice and divide between bowls. Arrange the pineapple, lychees, cucumber and sprouts on top. Top with the fish skewers and flavour with Kikkoman Sauce for Poke Bowl. Serve garnished with the coriander, lemon wedges and sesame seeds.

Tip:

For the best results, cut the fillets in half lengthwise. This gives you one strip per skewer. The tempura pastry can be flavoured with spices as desired.

Recipe-ID: F1046

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