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:

• 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:

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

Steps:

• Place 1 3/4 cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, 1/2 teaspoon salt, and baking soda. Strain through a fine mesh sieve set over a large bowl.
• Heat oil in a large saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place 1 cup flour in a shallow dish. Working with one piece of cod at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer cod to a wire rack and sprinkle with salt. Repeat process with remaining fish and batter. Serve immediately with desired sauces.

Steps:

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

Steps:

• In a small bowl, whisk the first seven ingredients; if desired, add pickle relish. Serve with fries. Refrigerate leftovers in airtight container.

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.