Black Bass With Green Tea Tempura Recipe

For the Tempura Batter: Combine the egg, club soda and flour and whisk just till incorporated (don't over-mix).

Season with salt to taste.

Store the tempura batter in the refrigerator till cool and ready to use.

For the Sauce: Combine the pepper, chiles, sugar, white vinegar, garlic and fish sauce in a blender till chopped but not pureed.

Add in the honey and lime juice.

Mix well.

Add in the pineapple, ginger, elderflower syrup, red wine vinegar and salt.

Puree till smooth.

Strain through a fine sieve, pressing on the ingredients with the back of a spoon, into a saucepan.

Simmer over medium heat till reduced to about 2 c., about 25 min.

Keep hot.

For Assembly: Heat the oven to 425 degrees.

Heat 1/2 c. of oil in a 10-inch skillet to 350 degrees.

Season the filets with fleur de sel and white pepper to taste.

Dip one side of each filet in the tempura batter.

Working in 2 batches, fry the fish tempura-side down till golden, 2 min.

Remove to a baking sheet and place tempura-side up.

Fry the second batch, adding more oil if needed, and place on the baking sheet.

Bake till the center of the fish is opaque, about 3 min.

To serve, sprinkle the pine nuts and ginger on each of 6 plates.

Set the filets on top, then ladle the sauce around the fish and sprinkle with green tea pwdr.

This recipe yields 6 servings.