Avocado Mousse, Marinated Mango, Crispy Cilantro, Pea Shoots-Edamame Salad
Right before plating, season the fish with kosher. Heat a pan over high heat, add oil and heat till it begins to smoke. Add the fish and turn heat to medium. Sear quickly but well on each side of the fish(about 30 seconds per side). Remove from the pan, slice and plate.
Combine all ingredients in a food processor and blend until smooth.
Combine all ingredients and toss together. Place in a Ziploc bag and marinade overnight.
Separate the cilantro and reserve for later. Combine the dry ingredients and mix. Drizzle in the sparkling water till a consistency of thick pancake batter is achieved. Right before serving, heat a pot of vegetable oil to 350 degrees F. Dip each individual cilantro leaf into the batter and then drop into the hot oil. Cook for 30 seconds or till golden brown.
Edamame and Pea Shoot Salad
For the vinaigrette, combine all the ingredients and mix well. reserve for service.
Spoon the chilled avocado mousse onto the plate. place the sliced fish onto the mousse. Garnish the dish with the marinated mango, and crispy cilantro. Toss the Edamame and pea shoots with the vinaigrette and top the dish with the mixture.