Tilapia with Two Sauces
By Chef Helene
Kennan, Bon Appetit Management Company at The
Los Angeles, and The Getty Villa, Malibu, CA
(use organic when possible)
Ibs. Tilapia (cut into 2 oz. pieces)
1 tspn. Sesame Oil
1 tspn. Ginger (minced)
6 sprigs Cilantro
Oil (for deep frying)
Marinate tilapia with sesame oil, ginger and
cilantro sprigs. Set aside.
2 cup Rice Flour
1 tspn. Baking Powder
1 tspn. Baking Soda
2 cup Club Soda
3-4 Ice Cubes
1. To prepare tempura batter,
place rice flour, baking powder and baking soda
in a medium-size mixing bowl.
Add club soda and ice cubes. Set aside and keep
3 tbls. Rice Vinegar
2-1/2 tbls. Mirin
2 tbls. Yuzu Juice
5 tbls. Tamari
6 tbls. Dashi
1 tbls. Chives (chopped)
Add rice vinegar, mirin, yuzu juice, tamari,
dashi and chives. Mix thoroughly to blend flavors.
1 tspn. Garlic (minced)
1 cup Olive Oil
1 tbls. Soy Sauce
2 tbls. Lime Juice
2 tbls. Sambal
1 tbls. Sugar
TT Salt and Black Pepper
1. Place eggs in a food processor
fitted with the metal blade. Add garlic and
turn on. While on, slowly drizzle in olive oil
to make a thick emulsion.
Season with soy sauce, lime juice, sambal, sugar,
salt and black pepper. Set aside and keep cold.
Prepare: Heat the oil in a wok for
deep frying. Add a thermometer and wait until
heat reaches 375† F. Add tilapia to the tempura
batter. Pull from batter and place in hot oil.
Fry until golden brown, about 4 minutes.
Serve: Spoon ponzu and creamy
spicy sauce in small ramekins. Serve with the
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