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

Author: Tony Baran, Trader Vic's, Beverly Hills, CA

Nutrition

Cal/Serving: 10,419
Daily Value: 521%

High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Shellfish-Free, Alcohol-Free
Fat867g1334%
Saturated241g1206%
Trans2g0%
Carbs602g201%
Fiber41g162%
Sugars372g0%
Protein81g163%
Cholesterol76mg25%
Sodium633mg26%
Calcium886mg89%
Magnesium1125mg281%
Potassium7427mg212%
Iron89mg493%
Zinc17mg114%
Phosphorus1908mg273%
Vitamin A784IU16%
Vitamin C96mg160%
Thiamin (B1)1mg45%
Riboflavin (B2)1mg54%
Niacin (B3)35mg174%
Vitamin B63mg144%
Folic Acid (B9)311µg78%
Vitamin B121µg24%
Vitamin D14µg4%
Vitamin E111mg553%
Vitamin K468µg586%
Fatty acids, total monounsaturated449g0%
Fatty acids, total polyunsaturated152g0%
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INGREDIENTS

  • 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)

Recipe Details

Prep
Cook
Total Time
Servings 1 servings