INGREDIENTS [Dressing]

1/2 cup rice wine vinegar

1/3 cup lime juice

2 Tbsp soy sauce

2 Tbsp sugar

1 habanero

1 bunch cilantro

1 1/2 cups canola oil

1/3 cup sesame oil

Salt to taste

METHOD

Place all ingredients in blender and puree until smooth.

[Slaw]

1 heads shredded green cabbage

1/4 cup grated carrots

1 bunch minced scallions

1Tbsp black sesame seeds

1Tbsp white sesame seeds

METHOD

Toss slaw with dressing. Allow to sit for 1 hour, then strain. Keep liquid for making another batch.

[Tempura-Dipped Fish]

1 cup corn starch

5 cups All Purpose flour

1 Tbsp baking soda

2 Tbsp kosher salt

3 boneless, skinless Golden Tilapia filets cut in half down the center

6 six-inch flour tortillas

2 qt canola oil or other vegetable oil with a high smoke point

METHOD

3 parts tempura mix to 2 parts sparkling water

ASSEMBLY

Whisk together tempura mix and ice cold sparking water just until it is combined. While your batter rests, pour oil into heavy bottom, tall sided pot and bring up to 350°F.

Gently dredge filets through the tempura until evenly coated, then dip into oil slowly 3 at a time; do not overcrowd the pot. Cook for 3 to 4 minutes or until they begin to float, remove from oil and drain on paper towels and season with salt and pepper.

Warm tortillas over oven flame until they begin to brown and blister. Place small amount of slaw on warmed tortilla then place fish on top of slaw. Place liberal amount of sriracha aioli on top and garnish with cilantro.

[Siracha Aioli]

1 cup aioli

1 Tbsp Huy Fong Sriracha

Juice of 1 lime

1 Tbsp S&B wasabi powder

METHOD

Whisk all ingredients together until smooth.