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Sea Bass Napoleon With Galangal Blackened Scallops And Smoked Salmon, Blackened Tomatoes And Coconut Lemon Grass Reduction Recipe

Nutrition per serving    (USDA % daily values)


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Ingredients for 1 serving

1-ounce enoki mushrooms

1 quart coconut milk

1 cup brown sugar

Heavy cream, as needed if sauce breaks

1/4 avocado, diced

1 teaspoon orange tobiko (Japanese flying fish roe)

1/2-ounce baby spinach, fresh

1 to 2 quarts rice vinegar

12 ounces shiracca chili paste (Thai chili paste)

1/3 cup currant, stemmed or yellow and red pear tomatoes

1/4 cup coconut lemon grass reduction sauce

2 tablespoons guajillo chile marinade

1 sprig rosemary, 4-inches in length

1 teaspoon blackened seasoning, galangal powder blend

1/4 cup rice vinegar

10 to 20 scallops sliced into 2 thin pieces

1 (6-ounce) sea bass cut into 2 thin slices

1 1/4 pounds dry guajillo chiles, cleaned

8 ounces ginger, bruised

1 (1-ounce) thinly sliced smoked salmon

1 pint ginger oil, recipe follows

1-ounce chipotle puree

3 1/2 stalks lemon grass, trimmed, cleaned and bruised

1 cup olive oil

4 ounces sugar

Neutral oil

1 cup lime juice

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