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)
1 1/4 pounds dry guajillo chiles, cleaned
1 to 2 quarts rice vinegar
1 cup brown sugar
12 ounces sriracha chili paste (Thai chili paste)
1 pint Ginger Oil, recipe follows
8 ounces ginger, bruised
1 cup olive oil
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