• 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 sriracha chili paste (Thai chili paste)
• 1 pint Ginger Oil, recipe follows

Ginger Oil:

• 8 ounces ginger, bruised
• 1 cup olive oil

Coconut Milk and 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