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

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)

DIRECTIONS

Recipe Details