Pan Seared Wild Rockfish and Soft Shell Crab Tempura with Ginger and Yuzu Glaze Cucumber and Toasted Nori

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
• 1 cup rice flour
• 1/2 cup cornstarch
• 2 teaspoons kosher salt
• 2 teaspoons ground ginger
• 10 ounces club soda
• 1 tablespoon minced ginger
• 1 orange, juiced
• 1 1/2 cups yuzu juice concentrate
• 1/2 cup lite soy sauce
• 1/2 tablespoon Asian chili garlic paste, such as sambal oelek
• 1/2 cup sugar
• 1 tablespoon water
• 4 tablespoons cornstarch
• 1 sheet nori
• 1 sheet nori
• 1 teaspoon sesame oil

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