Tag Archives: onions

Fish tempura with onions and raisins

I think that I found my favourite fish dish!  It takes some time to prepare and is very rich, but worth the time and effort.
I had a fillet of black pollock which I cut into bite-sized pieces and dipped them in a glutenfree tempura batter: white rice flour (you could use brown rice flour, but this makes for a much lighter batter), some arrowroot starch, salt, water and a pinch of aluminum-free baking powder. I used about half half of the starch and flour and added enough water to make a batter that is not too thick but also doesn´t slide easily from the fish chunks – you really have to experiment with this one to get the right consistency. I deep-fried the coated chunks until light golden and let them drip excess oil on a paper towel.

Then I sauteed a large onion cut into big rings on some olive oil with a pinch of salt until soft and shiny. At that point I added a handful of raisins and some water and covered the pan with a lid to allow the raisins to absorb some water. When the raisins soaked up the liquid, I added a good splash of mirin and continued to cook for a while under the lid, on a low flame. The mirin makes anything cook really fast!

I arranged the fried fish chunks in a baking dish and covered each with a slice of organic lemon, peel included. Then I spooned on top the onion/raisin mixture and baked the dish in an oven on about 170°C, some 10-15 minutes, just until the lemons shrink and the onion starts to caramelize. The raisins should not get burnt!

The meal was served with a dip of tamari soy sauce, water, lemon juice and wasabi powder, with some blanched greens and with steamed rice sprouts.

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Filed under Recipes, Seafood

Long-baked sweet onions with Tahini-miso sauce from Macrochef

Lately I´m really into recipes, either from cookbooks or blogs…One blog I really love is Macrochef. I decided to finally give a try to this promising recipe…baked onions, mmmm, how could one go wrong?!

I peeled two large onions (keeping most of the bottoms and tops intact), cut them in half width-wise and placed them cut side up into a silicone baking form. Then I poured a mixture of 1/2 tsp sesame oil, 1 tablespoon of mirin and 1 tsp of shoyu over them and sprinkled lightly with sea salt. I filled the bottom of the form with 1 1/2 cups of hot water, covered the form tightly with tin foil and popped the onions into the oven for a whole hour and a half (!), on 220°C. When I took off the foil they looked a bit too steamed to me and since I wanted a bit of a roasted texture, I let them bake uncovered for maybe 15 minutes more.

When I uncovered the onions, there was a lot of leftover water/juice which I poured into a cup (it was almost a cup of liquid so I added a little more water to have one cup exactly), transferred the liquid into a saucepan, added 1 tbsp mirin, 1 tsp shoyu, a few drops of ume vinegar, 1 tsp grated ginger juice and 2 tbsp shiro miso, and whisked well until smooth. I brought the sauce to boil and then added 2 tsp of arrowroot starch diluted in 1/4 cup of cold water. I whisked the starch carefully into the sauce to not create lumps and then simmered for a couple of minutes until it thickened. When I took the pan off the flame, I stirred in 2 tbsp of tahini and 2 chopped up spring onions.

I served the sauce over the onions, with a side of rice and rye. I also had a blanched salad (separately blanched and then mixed green beans, spring onion, curly cabbage, green cabbage, parsley root, parsnip, celery stalk, red radish and kohlrabi). For the salad I made a light dressing of 1/2 tsp shiro miso, 1/2 tsp natural mustard and 1 tsp rice malt.

Overall it was a very tasty dish, I enjoyed the onion meal very much. I just should note that this recipe makes a LOT of sauce, so I ate it the next day on top of a couple of my meals 😀 But there´s nothing wrong with extra sauce, right…

 

 

 

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Filed under Recipes, Vegetable dishes