Instructions: For the ginger beurre, combine the white wine vinegar, white wine, shallots and ginger in a small pan. Reduce until there is practically no liquid remaining. Add the cream and then whisk in the butter gradually, allowing each addition to be thoroughly emulsified before adding the next piece.

Season with salt, cayenne pepper and lime juice, strain and keep warm.

For the tempura, place the flours together in a mixing bowl. Incorporate the egg yolks and water without whisking.

Lightly score the skin of the seabass. Season with salt and pepper. Heat a non-stick frying pan with the non-scented oil. Sear for 2 minutes, flesh side first then turn and cook on the skin side for a further 4 minutes until crispy.

Heat the oil in a deep fat fryer at 180 C/350 F. Dip the vegetables in the tempura batter, deep fry for approx. 1 minute until crispy. Drain on a piece of kitchen towel. Place the fillets of seabass in the middle and arrange the vegetables around.

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