Antonia Lofaso’s Amberjack with Shiso Aioli and Tempura Broccolini, as seen on Guy's Ranch Kitchen, season 6.
Recipe courtesy of Antonia Lofaso

Amberjack with Shiso Aioli and Tempura Broccolini

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  • Level: Intermediate
  • Total: 1 hr 30 min
  • Active: 1 hr 10 min
  • Yield: 4 servings

Ingredients

Ponzu:

Shiso Aioli:

Tempura:

Directions

Special equipment:
a high-powered blender; a deep-fryer
  1. 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.
  2. 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.
  3. 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.
  4. For the tempura: Preheat the oil in a deep-fryer to 350 degrees F.
  5. 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.
  6. 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.