Flaky Tempura Tilapia

🥘 Ingredients

• butter
  1 tbsp
• ginger
  2 thumb
• jasmine rice
  1 c
• lime
  2 unit
• mayonnaise
  4 tbsp
• mixed greens
  4 oz
• olive oil
  1 tsp
• pepper
• salt
• sesame oil
  2 tbsp
• shredded carrots
  8 oz
• sour cream
  4 tbsp
• sriracha
  4 tsp
• sugar (use ½ teaspoon for 2 servings; 1 teaspoon for 4)
  1 tsp
• tempura mix
  164 g
• tilapia
  22 oz
• vegetable oil
• water
  ¾ cup

🍳 Cookware

• small pot
• small bowl
• large bowl
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince or grate ginger . Heat butter in a small pot over medium-high heat. Add half the ginger and cook until softened, 30-60 seconds. Add jasmine rice and water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   ginger: 2 thumb, butter: 1 tbsp, jasmine rice: 1 c, water: ¾ cup, salt
2. 

   2

   Meanwhile, pat tilapia very dry with paper towels. Cut each fillet into four pieces; season all over with salt and pepper . Set aside. Quarter lime . In a small bowl , combine mayonnaise , sour cream , a squeeze of lime juice, a pinch of salt, and sriracha to taste. Add water, 1 teaspoon at a time, until mixture reaches a drizzling consistency.

   tilapia: 22 oz, pepper, lime: 2 unit, mayonnaise: 4 tbsp, sour cream: 4 tbsp, sriracha: 4 tsp
3. 

   3

   In a large bowl , whisk together sesame oil , juice from half of the lime, a drizzle of olive oil , sugar , and a pinch of salt and pepper. Add mixed greens and shredded carrots , along with the remaining ginger; toss to coat. Season generously with salt and pepper. Taste and add more lime juice if desired.

   sesame oil: 2 tbsp, olive oil: 1 tsp, sugar: 1 tsp (use ½ teaspoon for 2 servings; 1 teaspoon for 4), mixed greens: 4 oz, shredded carrots: 8 oz
4. 

   4

   In a second large bowl{}, combine tempura mix , ⅓ cup cold water, and ½ teaspoon salt. Heat a ⅓-inch layer of vegetable oil in a large pan over medium-high heat. Patting tilapia dry again if necessary, stir it into the batter until fully coated. Line a plate with paper towels.

   tempura mix: 164 g, vegetable oil
5. 

   5

   Once oil is hot enough that a drop of batter sizzles, working in batches if necessary, add coated tilapia. Cook until golden brown on first side, 2-3 minutes; flip with tongs and cook until golden brown on second side and cooked all the way through, 2-3 minutes more. Transfer to paper-towel-lined plate. Immediately season with salt and pepper.
6. 

   6

   Fluff rice with a fork and season with salt and pepper. Divide rice between plates with tilapia and salad. Drizzle tilapia with creamy sriracha sauce (or serve on the side for dipping).