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1
Make the Apricot Puree In a small saucepan, heat the sake until warm.
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2
Add the apricots and let stand at room temperature until softened, about 30 minutes.
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3
In a mini food processor, puree the apricots, sake, vinegar, sugar, water and salt.
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4
Strain the puree through a sieve.
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5
Make the Cape Malay Curry Sauce In a small saucepan, heat the canola oil.
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6
Add the curry powder, peppercorns and turmeric and cook over moderately low heat, stirring, until fragrant, about 2 minutes.
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7
Add the shallot and ginger and cook, stirring, until softened, about 3 minutes.
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8
Add the clam broth, vinegar, bay leaf and sugar and bring to a simmer.
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9
Cook over moderate heat until the sauce is reduced by half, 8 to 10 minutes.
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10
Discard the bay leaf.
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11
Transfer the sauce to a blender and, with the machine on, add the butter one cube at a time until incorporated and the sauce is thickened.
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12
Transfer the sauce to a small bowl and keep warm.
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13
Make the Tempura In a medium enameled cast-iron casserole or heavy saucepan, heat 2 inches of oil to 400.
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14
Set a rack over a baking sheet.
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15
Spread the all-purpose flour in a shallow bowl.
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16
In a large bowl, combine the tempura flour, sparkling water and ice cubes and whisk until barely blended, with some small lumps remaining.
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17
Season the fish with salt, then dredge in the all-purpose flour, dusting off the excess.
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18
Dip the fish in the tempura batter, letting the excess drip off.
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19
Fry the fish, turning occasionally, until golden, crisp and cooked through, 5 to 7 minutes.
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20
Transfer the fish to the rack to drain briefly.
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21
Make the Tempura Spoon some of the Cape Malay sauce in the center of each plate and top with the cod tempura.
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22
Spoon the apricot puree on one side of the fish and arrange some pineapple on the other.
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23
Garnish with cilantro and serve with rice.
