Preheat oven to 375 degrees F. In a deep saucepan, heat canola oil to 375 degrees F.
In a medium bowl, toss cucumbers with rice vinegar, set aside.
In a small saucepan over medium heat, combine about 1 tablespoon canola oil and the ginger. Cook until fragrant, about 1 minute. Add heavy cream and lime juice, boil until reduced by half. Fold in crabmeat, season mixture with salt, set aside.
Place flour on a plate. Season the rockfish with salt and lightly dredge in flour, shaking off the excess.
In a large skillet over medium-high heat, heat about 1 tablespoon canola oil. Add rockfish, skin side down, just until skin is crisp, about 2 minutes. Flip and cook to brown other side, about 1 to 2 minutes. Remove fillets to a cutting board, cut fillets in half horizontally. Top half the pieces with the crab mixture and sandwich back together. Wrap portions individually in waxed or parchment paper.
Place on a baking sheet and bake until fish is cooked through and crab stuffing is hot, about 5 minutes.
Meanwhile, dip crabs in Tempura Batter and fry until lightly brown and crispy, about 3 minutes, drain quickly on paper towel and cut in half.
To serve: On the bottom of the plate, place a few cucumber slices. Drizzle with Yuzu Glaze. Remove rockfish from waxed paper and sprinkle sides with some of the Nori Flakes. Place rockfish over cucumber, plate soft shell crab next to fish. Sprinkle with scallions and chilies. Sprinkle with remaining Nori Flakes and stick a Toasted Nori Triangle in each crab half.
Tempura Batter:
1 cup rice flour
1/2 cup cornstarch
2 teaspoons kosher salt
2 teaspoons ground ginger
10 ounces club soda
In a medium stainless steel bowl, whisk together rice flour, cornstarch, salt and ginger. Whisk in club soda. Refrigerate or keep this batter on ice until ready to fry. You may need to whisk in additional flour or water to adjust the batter if it stands.
Yield: about 2 cups batter
Yuzu Glaze:
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
In a small saucepan over medium-high heat, combine ginger, orange juice, yuzu juice, soy sauce and chili garlic paste. Bring to a simmer.
Meanwhile, in a medium saucepan over medium-high heat, combine sugar and the 1 tablespoon water. Cook, without stirring, until the mixture turns a dark amber color, about 5 to 10 minutes, swirling the pan occasionally to prevent burning.
When the sugar reaches the desired color, carefully whisk in the simmering yuzu mixture. Return to a simmer. Whisk the cornstarch with enough water to form a smooth slurry. Whisk the cornstarch mixture into the yuzu mixture a little at a time, letting it return to a boil between additions, until the mixture has thickened to a glaze. You may not need all of the cornstarch.
Yield: 6 servings
Nori Flakes:
1 sheet nori
Tear nori into small pieces. Grind to a fine powder in batches in a coffee or spice grinder.
Yield: about 2 tablespoons
Toasted Nori Triangles:
1 sheet nori
1 teaspoon sesame oil
Using a sharp knife cut to cut nori into 12 small triangles.
In a medium skillet over medium heat, add sesame oil. Add triangles, cook, turning once, until crisped and shiny on both sides, about 30 seconds to 1 minute per side. Drain on paper towels.
Yield: 6 servings
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1582.98 Kcal (6628 kJ)
Calories from fat	1423.12 Kcal
		% Daily Value*
Total Fat	158.12g	243%
Cholesterol	42.63mg	14%
Sodium	1893.3mg	79%
Potassium	681.01mg	14%
Total Carbs	24.84g	8%
Sugars	0.53g	2%
Dietary Fiber	0.89g	4%
Protein	21.72g	43%
Vitamin C	2.8mg	5%
Iron	3.9mg	21%
Calcium	119mg	12%

Amount Per 100 g
Calories	244.98 Kcal (1026 kJ)
Calories from fat	220.24 Kcal
		% Daily Value*
Total Fat	24.47g	243%
Cholesterol	6.6mg	14%
Sodium	293.01mg	79%
Potassium	105.39mg	14%
Total Carbs	3.84g	8%
Sugars	0.08g	2%
Dietary Fiber	0.14g	4%
Protein	3.36g	43%
Vitamin C	0.4mg	5%
Iron	0.6mg	21%
Calcium	18.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

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