Hamachi Crudo

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Ponzu Sauce:

2 cups gluten-free soy sauce

1 1/2 cups orange juice

1 1/2 cups yuzu juice

1 tablespoon sesame oil

Sprig fresh Thai basil

1 jalapeño, cut into 4

Crudo:

3/4 cup cubed hamachi

1/4 cup Thai basil chiffonade

Peanut oil, for frying

1 head broccolini

Sliced green onions and black sesame seeds, for garnish

Shiso Aioli:

2 cups mayonnaise

2 tablespoons pickled ginger

2 tablespoons pickle liquid

1/2 teaspoon salt

Zest and juice of 2 limes

2 serrano peppers

2 bunches fresh shiso leaves

1 clove garlic

Tempura Batter:

1 cup all-purpose flour

1 cup rice flour

1/4 cup cornstarch

1/2 tablespoon baking powder

1/2 tablespoon salt

1 1/2 cups soda water