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1
Preheat oven to 375 degrees F. In a deep saucepan, heat canola oil to 375 degrees F.
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2
In a medium bowl, toss cucumbers with rice vinegar, set aside.
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3
In a small saucepan over medium heat, combine about 1 tablespoon canola oil and the ginger.
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Cook until fragrant, about 1 minute.
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5
Add heavy cream and lime juice, boil until reduced by half.
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6
Fold in crabmeat, season mixture with salt, set aside.
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7
Place flour on a plate.
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8
Season the rockfish with salt and lightly dredge in flour, shaking off the excess.
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9
In a large skillet over medium-high heat, heat about 1 tablespoon canola oil.
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Add rockfish, skin side down, just until skin is crisp, about 2 minutes.
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Flip and cook to brown other side, about 1 to 2 minutes.
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12
Remove fillets to a cutting board, cut fillets in half horizontally.
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13
Top half the pieces with the crab mixture and sandwich back together.
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14
Wrap portions individually in waxed or parchment paper.
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15
Place on a baking sheet and bake until fish is cooked through and crab stuffing is hot, about 5 minutes.
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16
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.
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17
To serve: On the bottom of the plate, place a few cucumber slices.
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18
Drizzle with Yuzu Glaze.
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19
Remove rockfish from waxed paper and sprinkle sides with some of the Nori Flakes.
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20
Place rockfish over cucumber, plate soft shell crab next to fish.
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21
Sprinkle with scallions and chilies.
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22
Sprinkle with remaining Nori Flakes and stick a Toasted Nori Triangle in each crab half.
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23
Tempura Batter:
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1 cup rice flour
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1/2 cup cornstarch
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2 teaspoons kosher salt
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2 teaspoons ground ginger
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10 ounces club soda
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In a medium stainless steel bowl, whisk together rice flour, cornstarch, salt and ginger.
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30
Whisk in club soda.
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31
Refrigerate or keep this batter on ice until ready to fry.
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32
You may need to whisk in additional flour or water to adjust the batter if it stands.
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33
Yuzu Glaze:
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1 tablespoon minced ginger
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35
1 orange, juiced
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1 1/2 cups yuzu juice concentrate
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1/2 cup lite soy sauce
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38
1/2 tablespoon Asian chili garlic paste, such as sambal oelek
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39
1/2 cup sugar
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1 tablespoon water
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41
4 tablespoons cornstarch
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In a small saucepan over medium-high heat, combine ginger, orange juice, yuzu juice, soy sauce and chili garlic paste.
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Bring to a simmer.
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44
Meanwhile, in a medium saucepan over medium-high heat, combine sugar and the 1 tablespoon water.
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45
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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46
When the sugar reaches the desired color, carefully whisk in the simmering yuzu mixture.
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47
Return to a simmer.
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48
Whisk the cornstarch with enough water to form a smooth slurry.
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49
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.
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50
You may not need all of the cornstarch.
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51
1 sheet nori
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52
Tear nori into small pieces.
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53
Grind to a fine powder in batches in a coffee or spice grinder.
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54
Toasted Nori Triangles:
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1 sheet nori
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56
1 teaspoon sesame oil
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57
Using a sharp knife cut to cut nori into 12 small triangles.
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58
In a medium skillet over medium heat, add sesame oil.
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59
Add triangles, cook, turning once, until crisped and shiny on both sides, about 30 seconds to 1 minute per side.
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60
Drain on paper towels.
