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Ingredients

• 1/2 c. sake
• 1/4 c. canola oil
• 2 Tbsp. thin soy sauce
• 2 Tbsp. chopped ginger
• 2 Tbsp. sugar
• 1 Tbsp. coarsely-grnd black pepper
• 4 piece Chilean sea bass - (6 ounce ea)
• 8 ounce fresh lump crabmeat picked over
• 1/2 Tbsp. sambal
• 1/4 c. minced cilantro
• 1 Tbsp. minced chives
• 1 Tbsp. honey
• 1 tsp freshly-grnd white pepper
• 1 tsp kosher salt
• 1 Tbsp. canola oil
• 4 x nori sheets
• 1/2 c. julienned peeled seeded cucumber
•     Water for sealing sushi
• 4 ounce butter - (to 6 ounce)
• 1/2 c. freshly-squeezed orange juice
• 1/4 c. freshly-squeezed lime juice
• 2 Tbsp. Dijon mustard
• 1 x shallot peeled
• 1 c. minced mango
• 1 c. julienned mango
• 1/2 lb pea sprouts
• 1 Tbsp. toasted sesame seeds for garnish
• 1 Tbsp. pink peppercorns for garnish

Description

In A Bowl Combine Sake, Oil, Soy Sauce, Ginger, Sugar, And Black Pepper. Place Bass In A Shallow Baking Dish And Pour Marinade Over. Marinate For At Least 3 Hrs Or Possibly…

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