0.0 – 0 reviews • Appetizer
| Level: |
Intermediate |
| Total: |
1 hr 30 min |
| Active: |
1 hr 10 min |
| Yield: |
4 servings |
Ingredients
- 1/2 cup lime juice
- 1/2 cup yuzu juice
- 1/2 cup soy sauce
- 1/2 cup toasted sesame oil
- 1 tablespoon black sesame seeds
- 3 cloves garlic, smashed
- 4 inches fresh ginger, smashed
- 1 cup rice wine vinegar
- 1/2 cup pickled ginger
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon wasabi paste
- Pinch kosher salt
- 6 bunches fresh shiso
- 1 large egg yolk
- 2 cups peanut oil
- 1 pound fresh amberjack, 1/2-inch dice
- 10 leaves fresh Thai basil, chiffonade
- 7 leaves fresh mint, chiffonade
- 2 whole green onions, shaved on a bias 1/2-inch-thick
- Neutral cooking oil, for deep-frying
- 1 cup all-purpose flour
- 1 cup rice flour
- 1 cup cornstarch
- 2 tablespoons baking powder
- 2 tablespoons kosher salt, plus more for sprinkling
- About 3 cups soda water
- 16 cleaned and trimmed broccolini
- Black sesame seeds, for garnish
- Micro shiso, for garnish
Instructions
- For the ponzu: Add the lime juice, yuzu, soy sauce, sesame oil, black sesame seeds, garlic and ginger to a bowl and let sit for 15 minutes.
- For the shiso aioli: Add the rice wine vinegar, pickled ginger, soy sauce, sugar, sesame oil, wasabi paste, salt, shiso and egg yolk to a high-powered blender. With the motor running, slowly stream in the peanut oil until fully blended.
- Add the fish, Thai basil, mint, green onion and ponzu to a medium bowl and stir to combine. Set aside while you prep and cook the broccolini.
- For the tempura: Preheat the oil in a deep-fryer to 350 degrees F.
- Add the all-purpose flour, rice flour, cornstarch, baking powder and salt to a large bowl. Whisk in the soda water 1 cup at a time until a thickened batter is formed. Dip the broccolini in the batter and add to the deep-fryer; cook for 5 minutes. Drain on a wire rack-lined sheet tray and season with salt.
- Pour the shiso aioli into the bottom of a large shallow bowl, then spoon the amberjack into the middle of the sauce. Top with the tempura broccolini. Garnish with more black sesame seeds and the micro shiso.