Ingredients Jump to Instructions ↓

  1. Sea Bass Napoleon

  2. 1 Sea bass fillet - (6 oz) - cut 2 thin slices

  3. 2 tablespoons 30ml Guajillo Chile Marinade - (see below)

  4. 1/4 cup 59ml Coconut Lemon Grass Reduction Sauce - (see below)

  5. 10 Scallops - (to 20)

  6. 1 teaspoon 5ml Blackened seasoning galangal powder blend

  7. Neutral oil

  8. 1/3 cup 20g / 0.7oz Stemmed currant

  9. (or yellow and red pear tomatoes)

  10. 1/2 oz 14g Fresh baby spinach

  11. 1 oz 28g Enoki mushrooms

  12. 1 oz 28g Thinly-sliced smoked salmon

  13. 1 section Rosemary - (4" long)

  14. 1/4 teaspoon 1 1/3ml Orange tobiko (Japanese flying fish roe)

  15. Coconut Milk Lemon Grass Sauce

  16. 1 Coconut milk

  17. 3 1/2 Lemon grass - trimmed, cleaned,

  18. And bruised

  19. 1 oz 28g Chipotle puree

  20. 4 oz 113g Sugar

  21. 1 cup 237ml Lime juice

  22. 1/4 cup 59ml Rice vinegar

  23. Heavy cream - as needed

  24. If sauce breaks

  25. Guajillo Chili Marinade

  26. 1 1/4 lbs 567g / 20oz Dry Guajillo chiles - cleaned

  27. 1 Rice vinegar - (to 2)

  28. 1 cup 160g / 5.6oz Brown sugar

  29. 12 oz 340g Shiracca chili paste (Thai chili paste)

  30. 1 Ginger Oil - (see below)

  31. Ginger Oil

  32. 8 oz 227g Ginger - bruised

  33. 1 cup 237ml Olive oil

Instructions Jump to Ingredients ↑

  1. Baste raw bass pieces with Guajillo chile marinade and set aside. Heat coconut reduction sauce and set aside; keep warm.

  2. Brush scallops with blackened galangal powder blend and sear quickly, set aside and keep warm.

  3. Heat saute pan with little oil at medium-low heat. When oil is hot, add bass, careful not to burn fish. Chile marinade contains a lot of sugar so watch your temperature, keep it low.

  4. Blacken tomatoes in 1 tablespoon of neutral oil. Add spinach and enoki mushrooms. Cook down until spinach has wilted and sauce is hot. Check on bass and turn when ready.

  5. Plate the dish when fish is done. Place coconut reduction sauce on large plate to cover completely. Place spinach mushroom mixture in center of plate. Place largest piece of bass on top of spinach. Place scallops on top of bass. Cover scallops with smoked salmon slices (salmon is chilled or at room temperature, do not cook). Cover salmon with second piece of bass and use rosemary sprig to hold it all in one place. Add avocado around the outside of fish and garnish with tobiko.

  6. Coconut Milk and Lemon Grass Reduction Sauce: Place coconut milk and lemon grass in large pan and bring to simmer, do not boil. Reduce heat by 65 to 70 percent and cool. Add remaining ingredients working in slowly and tasting so as not to over-season. Chill and hold. Use heavy cream if sauce breaks.

  7. For Guajillo Chili Marinade: Place dry chiles in large stockpot and cover with rice vinegar. Place sugar on top and bring to simmer, allow to cook until chiles are tender. Place chiles in blender and puree. Use liquid as needed for puree. Add ginger oil to 2 quarts of the puree and mix well.

  8. For Ginger Oil: Mix and bring to a boil, then leave at room temperature for 2 hours. Strain.

  9. This recipe yields 1 serving.


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