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

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One 6-ounce sea bass cut into 2 thin slices

2 tablespoons Guajillo Chile Marinade, recipe follows

1/4 cup Coconut Lemon Grass Reduction Sauce, recipe follows

10 to 20 scallops sliced into 2 thin pieces

1 teaspoon blackened seasoning, galangal powder blend

Neutral oil

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

1/2 ounce baby spinach, fresh

1 ounce enoki mushrooms

One 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)

Guajillo Chili Marinade:

1 1/4 pounds dry guajillo chiles, cleaned

1 to 2 quarts rice vinegar

1 cup brown sugar

12 ounces shiracca chili paste (Thai chili paste)

1 pint Ginger Oil, recipe follows

Ginger Oil:

8 ounces ginger, bruised

1 cup olive oil

Coconut Lemon Grass Reduction Sauce:

1 quart coconut milk

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

1 ounce chipotle puree

4 ounces sugar

1 cup lime juice

1/4 cup rice vinegar

Heavy cream, as needed if sauce breaks