Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oriental Fish Sauce 1 ts Honey
1 tb Soy Sauce 1 pn Cayenne
1 tb Rice Wine Vinegar 1 lb Sea Bass Fillets (500 g -
1 tb EACH: Lime and Orange Juice -about 4)
1 ts Dijon Mustard

----------------------CORIANDER SALSA---------------------------
2 sm Tomatoes; seeded; diced 2 tb Rice Wine Vinegar
1 ea Yellow Pepper; diced 1 tb Lime Juice
1 sm Onion; diced 1 tb Olive Oil
4 In Cucumber; seeded; diced 1/4 ts Salt
1 tb Coriander; fresh; chopped 1 pn Pepper
2 ea Green Onions (green part 1 pn Cayenne
-only); minced

-----------------------TAHINI BUTTER----------------------------
1/4 c Dry White Wine -Cayenne
1/4 c Rice Wine Vinegar 1 tb Tahini (sesame seed paste)
2 ea Green Onions (white part 2 tb Lime Juice
-only); minced 1/2 c Cold Butter; cut in cubes
Pn EACH: Salt, Pepper and

---------------------------WASABI--------------------------------
1 ts Wasabi Powder 2 ts Water

---------------------COATING AND FRYING--------------------------
1/2 c All-Purpose Flour 1 c Vegetable Oil
1/4 ts Salt

A favorite of Tom Cruise's while he was filming in Toronto.

Wasabi - powdered Japanese horseradish - is sold in Japanese food
shops and some supermarkets.

1. Combine fish sauce, soy sauce, vinegar, lime juice, orange juice,
mustard, honey and cayenne, whisking until smooth. Pour over fish; let
stand at least 10 minutes. 2. Combine salsa ingredients. 3. For tahini
butter: In small saucepan over high heat, bring to boil wine, vinegar,
onions, salt, pepper and cayenne. Boil about 5 minutes or until
reduced by half. Remove from heat. Add tahini, lime juice and butter,
mixing with electric hand mixer until smooth. 4. In bowl, combine
wasabi and water to form sauce-like consistency. 5. On plate, combine
flour and salt. Dredge fish with flour. Cook fish in oil in large
skillet over medium-high heat about 7 minutes, turning once, until
crisp, golden and just flaking. 6. To serve, place warm tahini butter
on individual plate. Drizzle decoratively with wasabi on top. Top
with fish. Garnish with salsa and extra fresh coriandr. 7. Makes 4
servings.

From Star Tested: Toronto Star 22 March, 1995

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