Tempura Tilapia with Two Sauces
By Chef Helene Kennan, Bon Appetit Management Company at The Getty Center, Los Angeles,
and The Getty Villa, Malibu, CA

Serves: 4

Tilapia
Ingredients: (use organic when possible)
1-1/2 Ibs. Tilapia (cut into 2 oz. pieces)
1 tspn. Sesame Oil
1 tspn. Ginger (minced)
6 sprigs Cilantro
Oil (for deep frying)

Procedure:
Marinate tilapia with sesame oil, ginger and cilantro sprigs. Set aside.

Tempura Batter
Ingredients:
2 cup Rice Flour
1 tspn. Baking Powder
1 tspn. Baking Soda
2 cup Club Soda
3-4 Ice Cubes

Procedure:
1. To prepare tempura batter, place rice flour, baking powder and baking soda in a medium-size mixing bowl.

2. Add club soda and ice cubes. Set aside and keep cool.

Yazu Ponzu
Ingredients:
3 tbls. Rice Vinegar
2-1/2 tbls. Mirin
2 tbls. Yuzu Juice
5 tbls. Tamari
6 tbls. Dashi
1 tbls. Chives (chopped)

Procedure:
Add rice vinegar, mirin, yuzu juice, tamari, dashi and chives. Mix thoroughly to blend flavors. Set aside.

Spicy Sauce
Ingredients:
2 eggs
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

Procedure:
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.

2. Season with soy sauce, lime juice, sambal, sugar, salt and black pepper. Set aside and keep cold.

To 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.

To Serve: Spoon ponzu and creamy spicy sauce in small ramekins. Serve with the tempura tilapia.