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1
Make the bread crumbs: Heat oven to 350 degrees.
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2
In a medium saucepan over low heat, melt the butter.
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3
Add the panko and mix well.
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4
Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes.
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5
Remove from oven and set aside to cool.
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6
In a small pan over medium-low heat, heat the fat or oil until shimmering.
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7
Add the anchovies and saute until browned, about 2 minutes.
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8
Transfer anchovies to paper towels to drain.
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9
Scrape the anchovies into a bowl.
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10
Add the shallots, panko and salt and mix well; set aside.
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11
Make the aioli: In a small saucepan, combine the garlic and oil.
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12
Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes.
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13
Remove from heat and let cool.
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14
Transfer garlic to a blender, reserving the oil.
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15
Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice.
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16
Pulse until foamy.
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17
With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise.
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18
If more saltiness is desired, add fish sauce to taste.
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19
Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
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20
Make the broccoli: Place a heavy-bottomed pan over high heat until very hot.
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21
Add the grapeseed oil and place broccoli, cut side down, in the pan.
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22
Lightly season with salt.
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23
Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds.
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24
Promptly remove from heat.
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25
To serve, arrange broccoli on a platter or individual plates.
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26
Brush with garlic aioli, and sprinkle liberally with the seasoned panko.
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27
Serve immediately.
