Login to Save Like

Ingredients

• 1 quart peanut oil, for frying
• Canola oil, as needed
• 1 seedless cucumber, thinly sliced
• 1/2 tablespoon rice vinegar
• 1 teaspoon finely chopped ginger
• 1/2 cup heavy cream
• 1 lime, about 2 tablespoons
• 8 ounces jumbo lump crabmeat, picked over
• Kosher salt
• 1/2 cup all-purpose flour
• 6 (5-ounce) wild rockfish fillets, skin on
• 6 soft shell crabs, cleaned
• Tempura Batter, recipe follows
• Yuzu Glaze, recipe follows
• Nori Flakes, recipe follows
• 1/2 bunch scallions, green part only, thinly sliced
• 2 fresh red chiles, thinly sliced, seeded
• Toasted Nori Triangles, recipe follows

Description

Food Network Invites You To Try This Pan Seared Wild Rockfish And Soft Shell Crab Tempura With Ginger And Yuzu Glaze, Cucumber And Toasted Nori Recipe From Food Network Challenge.

Food Network