Tempura-Fried Ahi

Tempura-Fried Ahi with Sautéed Edamame, Soy-Miso Vinaigrette, Wasabi-Coconut Broth and Ginger Glaze
Brix Restaurant, Downtown Coeur d’Alene, Idaho
Executive Chef Adam Hegsted

TEMPURA

¼ c. Cornstarch
¼ c. Rice Flour*
1 ½ c. Flour Cake
1 tsp. Baking Soda
½ tsp. Kosher Salt
1 ¼ c. Soda Water

1. Mix all ingredients together using cold soda water
2. Do not over mix, should be lumpy

GINGER GLAZE

¼ c. Grated Ginger
1 clove Minced Garlic
Pinch Chile Flakes
¼ c. Rice Wine Vinegar
½ c. Lime Juice
1 c. Sugar
Pinch Salt

1. Reduce until slightly thickened.

MISO-SOY VINAIGRETTE

¼ c. Miso Paste*
¼ c. Soy
¼ c. Rice Wine Vinegar
1 T. Lime Juice
½ tsp. Grated Ginger
1 clove Crushed Garlic
Pinch Chile Flakes
1 c. Canola Oil
1/8 c. Sesame Oil

1. Mix everything but oil in a blender.
2. When combined, slowly drizzle in oil until thickened.

• If rice flour is not available, more cake flour can be substituted
• Miso paste is made from fermented soy beans, use light miso paste
• Edamame beans are baby soy beans, frozen beans work fine
• Nori is paper made from seaweed used for wrapping sushi

WASABI COCONUT EMULSION

2 c. Chicken or Fish Stock
1 T. Wasabi
1 T. Grated Ginger
1 can Coconut Milk
pinch Chile Flakes
1 c. White Wine
1 clove Sliced Garlic
1 Bay Leaf
1 T. Lime Juice
½ T. Salt
¼ c. Cilantro
3 oz. Butter

1. Add all ingredients except cilantro and simmer to reduce by half.
2. Remove Bay leaf, add cilantro and pulse in blender or food processor
3. Cool completely.
4. Put into blender, add butter slowly while blending.

ASSEMBLING MATERIALS

½ # Shelled Edamame Beans*
1 T. Butter
Salt and Pepper
¼ c. Chopped Onion or Shallot
Radish Spouts
Oil for Frying
2”x 6” Nori Paper

To Assemble,
1. Let Ahi sit on counter for about 20 minutes to come to room temperature.
2. Season with salt and pepper, then wrap tightly with a strip of nori paper* 2”x6” size.
3. Dip into tempura and fry at 350° until golden brown. Let rest 1 minute after cooking.
4. While resting, sauté edamame in butter with chopped onion or shallot, season with salt and pepper.
5. Cut Ahi and drizzle with ginger glaze. Circle soy miso on plate, pour in edamame, then wasabi sauce.
6. Top with Ahi and radish sprouts, a sushi rice ball is optional.