Pan Seared Wild Rockfish and Soft Shell Crab Tempura with Ginger and Yuzu Glaze, Cucumber and Toasted Nori

Name: Pan Seared Wild Rockfish and Soft Shell Crab Tempura with Ginger and Yuzu Glaze, Cucumber and Toasted Nori
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 6 servings Canola oil, as needed; 1 Tbsps Asian chili garlic paste, such as sambal oelek; 283 grams club soda; 118 milliliters cornstarch; 4 Tbsps cornstarch; 1 seedless cucumber, thinly sliced; 118 milliliters all-purpose flour; 1 Tbsp minced ginger; 1 teaspoon finely chopped ginger; 2 teaspoons ground ginger; 118 milliliters heavy cream; 1 orange, juiced; 2 teaspoons kosher salt; 6 servings Kosher salt; 1 lime, about 2 tablespoons; 227 grams lump crabmeat, picked over; 1 sheet nori; 946 milliliters peanut oil, for frying; 6 soft shell crabs, cleaned; 2 fresh red chiles, thinly sliced, seeded; 237 milliliters rice flour; 1 Tbsps rice vinegar; 850 grams wild rockfish fillets, skin on; 1 bunches scallions, green part only, thinly sliced; 1 teaspoon sesame oil; 118 milliliters lite soy sauce; 118 milliliters sugar; 1 Tbsp water; 355 milliliters yuzu juice concentrate

Pan Seared Wild Rockfish and Soft Shell Crab Tempura with Ginger and Yuzu Glaze, Cucumber and Toasted Nori might be just the Japanese recipe you are searching for. One portion of this dish contains about 50g of protein, 85g of fat, and a total of 1585 calories. This pescatarian recipe serves 6. It works best as a hor d'oeuvre, and is done in approximately 2 hours. Head to the store and pick up cucumber, yuzu juice concentrate, water, and a few other things to make it today.

Instructions

Preheat oven to 375 degrees F. In a deep saucepan, heat canola oil to 375 degrees F.

Ingredients you will need

Canola Oil

Equipment you will use

Sauce Pan

Oven

In a medium bowl, toss cucumbers with rice vinegar, set aside.

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Rice Vinegar

Cucumber

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Bowl

In a small saucepan over medium heat, combine about 1 tablespoon canola oil and the ginger. Cook until fragrant, about 1 minute.

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Canola Oil

Ginger

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Sauce Pan

Add heavy cream and lime juice, boil until reduced by half. Fold in crabmeat, season mixture with salt, set aside.

Ingredients you will need

Heavy Cream

Lime Juice

Crabmeat

Salt

Place flour on a plate. Season the rockfish with salt and lightly dredge in flour, shaking off the excess.

Ingredients you will need

Rockfish

All Purpose Flour

Salt

In a large skillet over medium-high heat, heat about 1 tablespoon canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add rockfish, skin side down, just until skin is crisp, about 2 minutes. Flip and cook to brown other side, about 1 to 2 minutes.

Ingredients you will need

Rockfish

Remove fillets to a cutting board, cut fillets in half horizontally. Top half the pieces with the crab mixture and sandwich back together. Wrap portions individually in waxed or parchment paper.

Ingredients you will need

Crab

Wrap

Equipment you will use

Baking Paper

Cutting Board

Place on a baking sheet and bake until fish is cooked through and crab stuffing is hot, about 5 minutes.

Ingredients you will need

Stuffing

Crab

Fish

Equipment you will use

Baking Sheet

Oven

Meanwhile, dip crabs in Tempura Batter and fry until lightly brown and crispy, about 3 minutes, drain quickly on paper towel and cut in half.

Ingredients you will need

Dip

Equipment you will use

Paper Towels

To serve: On the bottom of the plate, place a few cucumber slices.

Ingredients you will need

Cucumber

Drizzle with Yuzu Glaze.

Ingredients you will need

Glaze

Yuzu

Remove rockfish from waxed paper and sprinkle sides with some of the Nori Flakes.

Ingredients you will need

Rockfish

Nori

Place rockfish over cucumber, plate soft shell crab next to fish.

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Cucumber

Fish

Crab

Sprinkle with scallions and chilies.

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Green Onions

Chili Pepper

Sprinkle with remaining Nori Flakes and stick a Toasted Nori Triangle in each crab half.

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Crab

Nori

In a medium stainless steel bowl, whisk together rice flour, cornstarch, salt and ginger.

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Rice Flour

Ginger

Salt

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Whisk

Bowl

Whisk in club soda. Refrigerate or keep this batter on ice until ready to fry. You may need to whisk in additional flour or water to adjust the batter if it stands.

Ingredients you will need

Sparkling Water

All Purpose Flour

Water

Ice

Equipment you will use

Whisk

In a small saucepan over medium-high heat, combine ginger, orange juice, yuzu juice, soy sauce and chili garlic paste. Bring to a simmer.

Ingredients you will need

Garlic Paste

Orange Juice

Yuzu Juice

Soy Sauce

Ginger

Chili Pepper

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Sauce Pan

Meanwhile, in a medium saucepan over medium-high heat, combine sugar and the 1 tablespoon water. Cook, without stirring, until the mixture turns a dark amber color, about 5 to 10 minutes, swirling the pan occasionally to prevent burning.

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Sugar

Water

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Sauce Pan

Frying Pan

When the sugar reaches the desired color, carefully whisk in the simmering yuzu mixture. Return to a simmer.

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Sugar

Yuzu

Equipment you will use

Whisk

Whisk the cornstarch with enough water to form a smooth slurry.

Ingredients you will need

Corn Starch

Water

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Whisk

Whisk the cornstarch mixture into the yuzu mixture a little at a time, letting it return to a boil between additions, until the mixture has thickened to a glaze. You may not need all of the cornstarch.

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Corn Starch

Glaze

Yuzu

Equipment you will use

Whisk

Tear nori into small pieces. Grind to a fine powder in batches in a coffee or spice grinder.

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Coffee

Nori

Using a sharp knife cut to cut nori into 12 small triangles.

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Nori

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Knife

In a medium skillet over medium heat, add sesame oil.

Ingredients you will need

Sesame Oil

Equipment you will use

Frying Pan

Add triangles, cook, turning once, until crisped and shiny on both sides, about 30 seconds to 1 minute per side.

Drain on paper towels.

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Paper Towels

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.