This dish is a twist on a classic Southern staple, fried green tomatoes. Frying trout in tempura batter keeps it airy and crispy, and using fresh kernels for the creamed corn keeps the flavors fresh and light. This style of cooking is typical of the dishes we serve at Inovasi, which draw upon flavors from around the world to make innovative versions of familiar dishes.
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Heat the oil in a pan over medium heat. Sweat the onion until translucent, then add the corn and white wine. After 2 minutes, add the heavy cream and cook until reduced, about 5 minutes. Season with salt and pepper, to taste.
Season the tomato with salt and pepper, to taste. In a pan, melt the butter over medium-high heat. Place the grits in a bowl or shallow baking dish, dust the tomatoes in grits, and fry on each side until golden brown. Drain on paper towels.
Pat the trout dry. Fill a deep, heavy skillet 1/3 full with oil and heat to 400 degrees. In a bowl, mix the flour, yolk, sparkling water, salt, and cornstarch and barely mix. (The batter should be lumpy and prepared moments before frying.) Dip the fish in the batter and fry for 2 minutes. Drain on paper towels.
Spoon the creamed corn into 4 bowls, top with the tomato and tempura trout. Serve immediately.