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1
For the Tempura Batter: Combine the egg, club soda and flour and whisk just till incorporated (don't over-mix).
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2
Season with salt to taste.
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3
Store the tempura batter in the refrigerator till cool and ready to use.
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4
For the Sauce: Combine the pepper, chiles, sugar, white vinegar, garlic and fish sauce in a blender till chopped but not pureed.
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5
Add in the honey and lime juice.
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6
Mix well.
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7
Add in the pineapple, ginger, elderflower syrup, red wine vinegar and salt.
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8
Puree till smooth.
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9
Strain through a fine sieve, pressing on the ingredients with the back of a spoon, into a saucepan.
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10
Simmer over medium heat till reduced to about 2 c., about 25 min.
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11
Keep hot.
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12
For Assembly: Heat the oven to 425 degrees.
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13
Heat 1/2 c. of oil in a 10-inch skillet to 350 degrees.
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14
Season the filets with fleur de sel and white pepper to taste.
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15
Dip one side of each filet in the tempura batter.
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16
Working in 2 batches, fry the fish tempura-side down till golden, 2 min.
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17
Remove to a baking sheet and place tempura-side up.
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18
Fry the second batch, adding more oil if needed, and place on the baking sheet.
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19
Bake till the center of the fish is opaque, about 3 min.
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20
To serve, sprinkle the pine nuts and ginger on each of 6 plates.
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21
Set the filets on top, then ladle the sauce around the fish and sprinkle with green tea pwdr.
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22
This recipe yields 6 servings.
