Ingredients
- 4 sheets nori
- 1 four
- 1 shallot
- 1 mango (julienned)
- 1/2 sambal
- 190 gr pea sprouts
- 170 gr of chilean sea bass (pieces)
- 160 gr butter
- 140 gr mango (chopped)
- 130 gr lump crabmeat (fresh)
- 120 ml squeezed orange juice (freshly)
- 120 gr cucumber
- 120 gr sake
- 60 ml squeezed lime juice (freshly)
- 60 ml canola oil
- 34 gr cilantro (chopped)
- 30 gr ginger (minced)
- 30 ml dijon mustard
- 30 ml soy sauce (thin)
- 26 gr sugar
- 16 ml honey
- 14 gr pink peppercorns
- 16 ml canola oil
- 8 gr chives (chopped)
- 8 gr sesame seeds (toasted)
- 8 gr coarsely black pepper (ground)
- 3 gr kosher salt
- 3 gr 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.
