Ingredients
- 4 sheets nori
- 1 four
- 1 shallot
- 1 mango (julienned)
- 1/2 sambal
- 1/2 pound pea sprouts
- 6 ounce of chilean sea bass (pieces)
- 6 ounces butter
- 1 cup mango (chopped)
- 8 ounces lump crabmeat (fresh)
- 1/2 cup squeezed orange juice (freshly)
- 1/2 cup cucumber
- 1/2 cup sake
- 1/4 cup squeezed lime juice (freshly)
- 1/4 cup canola oil
- 1/4 cup cilantro (chopped)
- 2 tablespoons ginger (minced)
- 2 tablespoons dijon mustard
- 2 tablespoons soy sauce (thin)
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 tablespoon pink peppercorns
- 1 tablespoon canola oil
- 1 tablespoon chives (chopped)
- 1 tablespoon sesame seeds (toasted)
- 1 tablespoon coarsely black pepper (ground)
- 1 teaspoon kosher salt
- 1 teaspoon pepper (white)
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.
