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Amberjack with Shiso Aioli and Tempura Broccolini is a Japanese-inspired seafood dish featuring pan-seared fish topped with herbaceous shiso aioli and crispy tempura-fried broccolini. The bright citrus and umami flavors make it a restaurant-quality meal achievable at home.
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For the ponzu: Add the lime juice, yuzu, soy sauce, sesame oil, black sesame seeds, garlic and ginger to a bowl and let sit for 15 minutes.
For the shiso aioli: Add the rice wine vinegar, pickled ginger, soy sauce, sugar, sesame oil, wasabi paste, salt, shiso and egg yolk to a high-powered blender. With the motor running, slowly stream in the peanut oil until fully blended.
Add the fish, Thai basil, mint, green onion and ponzu to a medium bowl and stir to combine. Set aside while you prep and cook the broccolini.
For the tempura: Preheat the oil in a deep-fryer to 350 degrees F.
Add the all-purpose flour, rice flour, cornstarch, baking powder and salt to a large bowl. Whisk in the soda water 1 cup at a time until a thickened batter is formed. Dip the broccolini in the batter and add to the deep-fryer; cook for 5 minutes. Drain on a wire rack-lined sheet tray and season with salt.
Pour the shiso aioli into the bottom of a large shallow bowl, then spoon the amberjack into the middle of the sauce. Top with the tempura broccolini. Garnish with more black sesame seeds and the micro shiso.
Store cooked amberjack and aioli separately in airtight containers for up to 2 days; reheat fish gently at 275°F. Tempura broccolini is best eaten fresh but can be refrigerated and crisped in a 400°F oven for 3-4 minutes.
deep fryer or heavy-bottomed pot for tempura · instant-read thermometer · blender or food processor for aioli
Yes. Yellowtail, flounder, or halibut work well. Use similar thickness and cook to 145°F internal temperature.
Blend fresh shiso leaves with mayo, garlic, lime juice, and yuzu juice until smooth. Add soy sauce to taste.
Fry immediately before serving and drain on paper towels. Don't cover or it will steam and soften.
Yes, refrigerate up to 2 days in an airtight container. Stir before serving if separation occurs.
Internal temperature should reach 145°F, or flesh should be opaque and flake easily with a fork.
