Coral Trout with Black Sapote Coulis

1 garlic clove sliced

2 golden shallots sliced

30 g galangal chopped

10 g ginger chopped

10 g turmeric chopped

long red chilli deseeded

3 vanilla beans split

2 kaffir lime leaves

g saffron

30 g flaked almonds

30 g shredded coconuts

1 stick cinnamon

1 clove

1 star anise

3 cardamom pods split

1 tablespoon szechuan pepper

1 tablespoon cumin seed

200 ml orange juice

200 ml pineapple juice

50 ml coconut vinegar

50 ml mirin

250 g butter

1 golden shallot sliced

2 garlic cloves sliced

6 fresh lychees

fresh mango diced

15 snow pea shoots julienne

yellow capsicum julienne

red capsicum julienne

100 g enoki mushrooms

stalk fresh heart of palm sliced

100 g bean shoots

fish sauce

lime juice

300 g candle nuts

50 g turmeric powder

1 g long red chilli

cup vietnamese mint leaf

cup coriander leaf

cup thai basil leaf

1 garlic clove

250 g coral trout fillets per person

1 egg beaten

salt

Szechuan pepper

kg ripe black sapote

200 g mud crab meat

continental cucumber thinly sliced

1 long red chilli deseeded and chopped

1 flesh of young green coconut thinly sliced

100 g passionfruit pulp