Instructions: For the Tempura Batter: Combine the egg, club soda and flour and whisk just until incorporated (do not over-mix). Season with salt to taste. Store the tempura batter in the refrigerator until cold and ready to use.

For the Sauce: Combine the pepper, chiles, sugar, white vinegar, garlic and fish sauce in a blender until minced but not pureed. Add the honey and lime juice. Mix well. Add the pineapple, ginger, elderflower syrup, red wine vinegar and salt. Puree until smooth. Strain through a fine sieve, pressing on the ingredients with the back of a spoon, into a saucepan. Simmer over medium heat until reduced to about 2 cups, about 25 minutes. Keep warm.

For Assembly: Heat the oven to 425 degrees. Heat 1/2 cup of oil in a 10-inch skillet to 350 degrees.

Season the filets with fleur de sel and white pepper to taste. Dip one side of each filet in the tempura batter. Working in 2 batches, fry the fish tempura-side down until golden brown, 2 minutes. Remove to a baking sheet and place tempura-side up.

Fry the second batch, adding more oil if needed, and place on the baking sheet. Bake until the center of the fish is opaque, about 3 minutes.

To serve, sprinkle the pine nuts and ginger on each of 6 plates. Set the filets on top, then ladle the sauce around the fish and sprinkle with green tea powder.

This recipe yields 6 servings.

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