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Directions
Special equipment:
a high-powered blender; a deep-fryer
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.
Tools You May Need
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
This recipe has been updated and may differ from what was originally published or broadcast.
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