Florida Amazu Sauce Recipes

Steps:

• Fill a small bowl with water and add onion; let soak. Coarsely chop half of the cilantro and set aside.
• Cut the branzino into 10 small pieces. Fill a pot about 3/4 full with oil and place over medium-high heat until it has reached 360 degrees on a deep-fry thermometer.
• 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.
• Coat fish carcass in flour and then in tempura batter; carefully add to the pot of hot oil and fry until crisp and lightly browned. Transfer to a paper towel-lined plate to drain.
• Transfer fried fish to a serving plate, using the carcass for presentation as desired. Drain onion and pat dry. Sprinkle over fish, along with cilantro, chile, and micro cilantro. Spoon amazu sauce over the fish, or serve it in a small dish on the side for dipping; garnish with daikon and serve immediately.

Steps:

• Place vinegar, sugar, salt, and kombu in a small saucepan over low heat and cook, stirring, until sugar and salt have dissolved. Remove from heat and let cool.
• Remove kombu and discard. Add orange juice and stir to combine. Set aside until ready to use.

Steps:

• In a medium bowl, mix together all ingredients until well combined.

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 30-35 minutes. Refrigerate up to 1 week.

Steps:

• Mix together soy sauce, rice vinegar, lemon juice, and konbu in a small bowl; let soak overnight. Strain.

Steps:

• Whisk together egg and ice water in a small bowl. Add flour all at once, and whisk until combined but still slightly lumpy. Stir in nori and salt.
• Heat oil in a deep, heavy pot or a deep-fryer until it registers 360 degrees on an instant-read thermometer. Dribble spoonfuls of batter into hot oil; fry, covered with a splatter screen, until pale golden and crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towel to drain.

Steps:

• Make Amazu sauce: combine all ingredients in bowl and set aside.
• Combine eggs and cornstarch. Dip the chicken into mixture, coating well.
• In a large skillet, heat oil over medium-high heat.
• Add chicken, half at a time, cook 5 minutes or until browned. Drain; keep warm (I put in a warm oven as they are done cooking).
• While chicken is cooking boil bean sprouts in a large amount of boiling water for 3 minutes; drain.
• Use a vegetable peeler to slice cucumber into long thin strips.
• Toss together the bean sprouts, cucumber, radishes and green onions.
• Arrange chicken on top.
• Drizzle with Amazu sauce.
• Garnish with sesame seeds and red pepper.
• Serve over cooked pasta, if desired.

Steps:

• In a medium bowl, add egg yolk and vodka; stir until well combined. Add flour and stir until just barely combined, ignoring any lumps. Do not overstir or whisk, as tempura will become chewy and heavy.