Rock Fish Tempura

Clean and fillet the Rockfish. Save bones for fish fumet or stock.
Heat vegetable oil in a large casserole to 275°F.
In a bowl, combine cold carbonated water, sea salt, and flour to form a light batter.
Pat dry fish fillets, dip into batter, and deep fry until golden, about 10 minutes.
Drain on paper towels and season with sea salt.
Serve with microgreens tossed in olive oil and finger limes squeezed on top.