Sea Bass Napoleon with Galangal Blackened Scallops

Name: Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6-ounce) sea bass cut into 2 thin slices; 2 tablespoons guajillo chile marinade, recipe follows; 1/4 cup coconut lemon grass reduction sauce, recipe follows; 10 to 20 scallops sliced into 2 thin pieces; 1 teaspoon blackened seasoning, galangal powder blend; Neutral oil; 1/3 cup currant, stemmed or yellow and red pear tomatoes; 1/2 -ounce baby spinach, fresh; 1 -ounce enoki mushrooms; 1 (1-ounce) thinly sliced smoked salmon; 1 sprig rosemary, 4-inches in length; 1/4 avocado, diced; 1 teaspoon orange tobiko (Japanese flying fish roe); 1 quart coconut milk; 3 1/2 stalks lemon grass, trimmed cleaned and bruised; 1 -ounce chipotle puree; 4 ounces sugar; 1 cup lime juice; 1/4 cup rice vinegar; Heavy cream, as needed if sauce breaks; 1 1/4 pounds dry guajillo chiles, cleaned; 1 to 2 quarts rice vinegar; 1 cup brown sugar; 12 ounces shiracca chili paste (Thai chili paste); 1 pint ginger oil, recipe follows; 8 ounces ginger, bruised; 1 cup olive oil

Try this homemade Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction recipe the …

This Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction relies on simple, everyday ingredients such as neutral oil, baby spinach, fresh, enoki mushrooms and avocado, diced. It comes together quickly and makes 4 servings, at about 1051 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 (6-ounce) sea bass cut into 2 thin slices
2 tablespoons guajillo chile marinade, recipe follows
1/4 cup coconut lemon grass reduction sauce, recipe follows
10 to 20 scallops sliced into 2 thin pieces
1 teaspoon blackened seasoning, galangal powder blend
Neutral oil
1/3 cup currant, stemmed or yellow and red pear tomatoes
1/2 -ounce baby spinach, fresh
1 -ounce enoki mushrooms
1 (1-ounce) thinly sliced smoked salmon
1 sprig rosemary, 4-inches in length
1/4 avocado, diced
1 teaspoon orange tobiko (Japanese flying fish roe)
1 quart coconut milk
3 1/2 stalks lemon grass, trimmed cleaned and bruised
1 -ounce chipotle puree
4 ounces sugar
1 cup lime juice
1/4 cup rice vinegar
Heavy cream, as needed if sauce breaks
1 1/4 pounds dry guajillo chiles, cleaned
1 to 2 quarts rice vinegar
1 cup brown sugar
12 ounces shiracca chili paste (Thai chili paste)
1 pint ginger oil, recipe follows
8 ounces ginger, bruised
1 cup olive oil

1
Baste raw bass pieces with guajillo chile marinade and set aside.
2
Heat coconut reduction sauce and set aside, keep warm.
3
Brush scallops with blackened galangal powder blend and sear quickly, set aside and keep warm.
4
Heat saute pan with little oil at medium low heat.
5
When oil is hot, add bass, careful not to burn fish.
6
Chile marinade contains a lot of sugar so watch your temperature, keep it low.
7
Blacken tomatoes in 1 tablespoon of neutral oil.
8
Add spinach and enoki mushrooms.
9
Cook down until spinach has wilted and sauce is hot.
10
Check on bass and turn when ready.
11
Plate the dish when fish is done.
12
Place coconut reduction sauce on large plate to cover completely.
13
Place spinach mushroom mixture in center of plate.
14
Place largest piece of bass on top of spinach.
15
Place scallops on top of bass.
16
Cover scallops with smoked salmon slices (salmon is chilled or at room temperature, do not cook).
17
Cover salmon with second piece of bass and use rosemary sprig to hold it all in one place.
18
Add avocado around the outside of fish and garnish with tobiko.
19
Place coconut milk and lemon grass in large pan and bring to simmer, do not boil.
20
Reduce heat by 65 to 70 percent and cool.
21
Add remaining ingredients working in slowly and tasting so as not to over-season.
22
Chill and hold.
23
Use heavy cream if sauce breaks.
24
For guajillo chili marinade: Place dry chiles in large stockpot and cover with rice vinegar.
25
Place sugar on top and bring to simmer, allow to cook until chiles are tender.
26
Place chiles in blender and puree.
27
Use liquid as needed for puree.
28
Add ginger oil to 2 quarts of the puree and mix well.
29
For ginger oil: Mix and bring to a boil, then leave at room temperature for 2 hours.
30
Strain.

1051

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 (6-ounce) sea bass cut into 2 thin slices, 2 tablespoons guajillo chile marinade, recipe follows, 1/4 cup coconut lemon grass reduction sauce, recipe follows, 10 to 20 scallops sliced into 2 thin pieces, and more.

Yes, Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1051 kcal
Category
Seafood

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