Name: Crispy Black Sea Bass with Sweet-and-Sour Sauce and Green Tea
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 3 tablespoons grape seed, corn, or other neutral oil, plus more for frying; Salt; 1 teaspoon nam pla (Thai fish sauce); 1 teaspoon baking powder; ¼ cup red wine vinegar; ½ fresh green Thai chile, or pinch of cayenne pepper; 2 tablespoons fresh lime juice; Four 6-ounce black sea bass fillets (or use any firm white-fleshed fish fillets); 2 tablespoons honey; Salt and cayenne pepper; ¼ teaspoon ammonia powder; 1 cup cake flour; ½ cup cubed fresh pineapple; ½ cup crystallized ginger; ¼ cup elderflower syrup; 2 tablespoons extra virgin olive oil; 2 shallots, thinly sliced; ¼ cup pine nuts; 1 tablespoon matcha (green tea powder); 2 tablespoons shredded fresh ginger

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

There is a tradition of using tiny amounts of powdered ammonia in Chinese cooking because it helps create an amazingly crisp exterior. Hearing of this, I seized the opportunity. (You can prepare this dish without it, but it won’t be quite the same.) We serve the crisp fish with a well-balanced sweet-and-sour sauce, finished with a sprinkle of fragrant green tea powder.