Grilled Sake Marinated Bass With Accompiaments

Ingredients

1/2 cup sake
1/4 cup canola oil
2 tablespoons soy sauce
2 tablespoons ginger
2 tablespoons sugar
1 tablespoon coarsely black pepper
1 four
6 ounce of chilean sea bass
8 ounces lump crabmeat
1/2 sambal
1/4 cup cilantro
1 tablespoon chives
1 tablespoon honey
1 teaspoon pepper
1 teaspoon kosher salt
1 tablespoon canola oil
4 sheets nori
1/2 cup cucumber
6 ounces butter
1/2 cup squeezed orange juice
1/4 cup squeezed lime juice
2 tablespoons dijon mustard
1 shallot
1 cup mango
1 mango
1/2 pound pea sprouts
1 tablespoon sesame seeds
1 tablespoon pink peppercorns

Instructions

In a bowl, toss the pea sprouts with a small amount of vinaigrette and mound a small amount in the center of a large dinner plate. Place 3 pieces of sushi around the salad. Lay the fish on top of the sushi and the sprouts. Drizzle vinaigrette with the mango pieces around the plate. Garnish with toasted sesame seeds and crushed pink peppercorns.