Ingredients

TARTARE:

1 Pound black sea bass, diced between 1/2 and 1/4 of an inch (make sure same size)

2 Mangoes, ripe (but not too ripe) diced small

1 cup raw cashews (crushed)

4 tbs. chiffonade cilantro

4 tbs. minced chives

1 long red chile sliced

1 tbs. minced ginger

4 tbs. Extra Virgin Olive Oil (EVOO)

Lime Juice to taste (be careful of amount of lime - mango is sweet but still has a lot of acidity)

Salt&pepper to taste

COCONUT WATER:

1/2 Cups young coconut water

1-inch slice ginger

1/2 red chili split

Bouquet of 2 sprigs each Thai

basil, cilantro, mint

Salt to taste

SALAD:

2 cups baby mizuna

Meat from one young coconut, julienne

Extra virgin olive oil (EVOO)

Salt

(Note - no lime or acid)

Preparation

TARTARE:

  1. Combine all ingredients.
  2. Season to taste.
  3. Adjust EVOO, lime, salt and pepper as needed.

COCONUT WATER:

  1. macerate water with aromatics overnight.
  2. Strain

SALAD:

  1. Toss mizuna and coconut meat with EVOO and salt to taste.

PLATING:

1.Place black sea bass mixture in ring mold in center of a shallow bowl. 2. Place small amount of mizuna salad on top. 3. Pour coconut water around.