Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction

Author: 
Tony Baran, Trader Vic's, Beverly Hills, CA
  • 1 quart  coconut milk
  • 3 1/2  stalks lemon grass, trimmed, cleaned and bruised
  • 4 Ounces  sugar
  • 1 Cup  lime juice
  • 1/4 Cup  rice vinegar
  • 1 1/4 Pound  dry guajillo chiles, cleaned
  • to 2 quarts rice vinegar
  • 1 Cup  brown sugar
  • 1 pint  ginger oil, recipe follows
  • 8 Ounces  ginger, bruised
  • 1 Cup  olive oil
  • (6-ounce) sea bass cut into 2 thin slices
  • 2 Tablespoons  guajillo chile marinade
  • 1/4 Cup  coconut lemon grass reduction sauce
  • 1 Teaspoon  blackened seasoning, galangal powder blend
  • 1/3 Cup  currant, stemmed or yellow and red pear tomatoes
  • (1-ounce) thinly sliced smoked salmon
  • sprig rosemary, 4-inches in length
  • 1/4  avocado, diced
  • 1 Teaspoon  orange tobiko (Japanese flying fish roe)
  • 1 quart coconut milk
  • 3 1/2 stalks lemon grass, trimmed, cleaned and bruised
  • 4 ounces sugar
  • 1 cup lime juice
  • 1/4 cup rice vinegar
  • 1 1/4 pounds dry guajillo chiles, cleaned
  • 1 to 2 quarts rice vinegar
  • 1 cup brown sugar
  • 1 pint ginger oil, recipe follows
  • 8 ounces ginger, bruised
  • 1 cup olive oil
  • 1 (6-ounce) sea bass cut into 2 thin slices
  • 2 tablespoons guajillo chile marinade
  • 1/4 cup coconut lemon grass reduction sauce
  • 1 teaspoon blackened seasoning, galangal powder blend
  • 1/3 cup currant, stemmed or yellow and red pear tomatoes
  • 1 (1-ounce) thinly sliced smoked salmon
  • 1 sprig rosemary, 4-inches in length
  • 1/4 avocado, diced
  • 1 teaspoon orange tobiko (Japanese flying fish roe)

Directions RichSnippets

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Recipe Details

Preparation Time: 
25 minutes
Cooking Time: 
45 hours
Total Time: 
45 hours 25 minutes
Serves: 
1

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