This recipe is courtesy of Nobu Matsuhisa and Thomas Buckley and can be found in their cookbook, "Nobu Miami The Party Cookbook." Photograph by Masashi Kuma.
Fill a small bowl with water and add onion; let soak. Coarsely chop half of the cilantro and set aside.
Cut the branzino into 10 small pieces. Fill a pot about 3/4 full with oil and place over medium-high heat until it has reached 360 degrees on a deep-fry thermometer.
Place the flour and tempura batter in two separate shallow dishes. Coat each piece of fish with flour and then with tempura batter; carefully add to pot of hot oil and fry until just lightly browned. Using a slotted spoon, transfer to a paper towel-lined plate to drain.
Coat fish carcass in flour and then in tempura batter; carefully add to the pot of hot oil and fry until crisp and lightly browned. Transfer to a paper towel-lined plate to drain.
Transfer fried fish to a serving plate, using the carcass for presentation as desired. Drain onion and pat dry. Sprinkle over fish, along with cilantro, chile, and micro cilantro. Spoon amazu sauce over the fish, or serve it in a small dish on the side for dipping; garnish with daikon and serve immediately.