Chef William Read
Executive Chef
Saint Mary’s Healthcare
Grand Rapids, Michigan

Battle Entry
Macadamia Crusted Tilapia with Sweet Soy Reduction & Mint Sauce
Spicy Cucumber Slaw
Sesame Soba Noodle Salad
Tofu-Berry Smoothie

Macadamia Crusted Tilapia with Sweet Soy Reduction & Mint Sauce

Yield
5 – 5 oz servings

Ingredients
5 each 4–5 oz tilapia fillets
3 cups all purpose flour
3 whole large eggs + 1 cup water (egg wash)
4 oz macadamia nuts, rough chopped in robot coupe
2 cups panko bread crumbs
1 cup cilantro, picked and rough chopped
1 tbs kosher salt & black pepper chef salt

¼ oz fresh mint, picked
¼ cup rice wine vinegar
½ cup water
1 tsp fresh ginger, peeled and minced
2 tbs Nutralite food thickener

1 cup sweet soy sauce
¼ cup rice wine vinegar
1 tsp fresh ginger, peeled and minced
1 tbs brown sugar
3 tbs Nutralite food thickener

Instructions
Set up standard three compartment breading station. In one compartment mix flour and half of the chef salt. Add egg wash to next compartment. Mix the rest of salt with macadamia nuts, cilantro and panko bread crumbs. First step pat fish fillets into flour mixture, then add into egg wash, and finish coating completely with the nut and cilantro mix. Set aside in cooler.

For the mint sauce:
Blend mint, vinegar, water and ginger in blender. Slowly add food thickener until a syrupy consistency. Pour into squeeze bottle.

For the sweet soy sauce:
Blend soy, vinegar, brown sugar, and ginger in blender. Slowly add food thickener until it reaches a syrup consistency. Pour into squeeze bottle.

Crusted tilapia should be deep fried right before service in 0-trans fat oil and patted dry with paper towel. Sauces can be used as a design on bottom of plate or used for dipping on the side.

Method of preparation
Basic preparation will use a stove top pan with 0-trans fat oil for deep frying and a small blender for mixing sauces.

Spicy Cucumber Slaw

Yield
5 – 3–4 oz servings

Ingredients
1 medium cucumber, seeded & julienne
1 medium carrot, peeled & julienne
1 ½ cups rice wine vinegar
2 tbs granulated sugar
1 cup cilantro, rough chopped
1 tsp kosher salt
1 tsp sambal olek or chili garlic sauce

Instructions
Toss all ingredients gently and chill for at least 30 minutes.

This slaw with be placed directly on top of fish.

Method of preparation
Basic knife skills needed for this preparation. Using a chef knife and a mandolin.

Sesame Soba Noodle Salad

Yield
5 – 4 oz servings

Ingredients
5 oz soba (buckwheat) noodles
2 tsp sesame oil
2 bunches green onions, finely chopped
2 tbs sweet soy sauce
2 tbs black & white sesame seeds

Instructions
Cook soba noodles to al dente. Shock in ice bath. Toss gently with all ingredients and marinate for at least 30 minutes.

Salad will be warmed up gently for service.

Method of preparation
Basic knife skills and cooking pasta on stove.

Tofu-Berry Smoothie

Yield
5 – 8 oz servings

Ingredients
10 oz lite silken tofu
½ cup soy milk
1 ½ cups strawberries
1 each banana
2 cups orange juice
2 tbs granulated sugar

Instructions
Puree all ingredients in blender. Serve over crushed ice or soy milk ice cream and garnish with mint leaves & sliced strawberries.

Method of preparation
Blender