Branzino With Florida Amazu Sauce

Name: Branzino With Florida Amazu Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 605 grams whole branzino , scaled, filleted, and boned, carcass reserved; 1 serrano chile pepper, thinly sliced crosswise; 59 milliliters loosely packed cilantro; 118 milliliters micro cilantro; 10 servings Daikon radish, julienned, for garnish; 2 Tbsps all-purpose flour; 2 Tbsps Florida Amazu Sauce; 1 red onion, thinly sliced; 10 servings Soy bean oil, for frying; 237 milliliters Vodka Tempura Batter

Branzino With Floridan Amazu Sauce is a dairy free and pescatarian recipe with 10 servings. One portion of this dish contains approximately 11g of protein, 1g of fat, and a total of 130 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of floridan amazu sauce, soy bean oil, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Place the flour and tempura batter in two separate shallow dishes. Coat each piece of fish with flour and then with tempura batter; carefully add to pot of hot oil and fry until just lightly browned. Using a slotted spoon, transfer to a paper towel-lined plate to drain.

Ingredients you will need

All Purpose Flour

Fish

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Pot

Equipment

Slotted Spoon

Paper Towels

Pot

Ingredients

Servings:

605grams

whole branzino , scaled, filleted, and boned, carcass reserved 1

serrano chile pepper, thinly sliced crosswise 59milliliters

loosely packed cilantro 118milliliters

micro cilantro 10servings

Daikon radish, julienned, for garnish 2Tbsps

all-purpose flour 2Tbsps

Florida Amazu Sauce 1

red onion, thinly sliced 10servings

Soy bean oil, for frying 237milliliters

Vodka Tempura Batter

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.