The Four Dances: Soused Snook, Octopus With Aïoli, Raw Cuttle Fish With Black Noodles, Spiced Prawn

2 medium size fillet of snook OR 10 oz (very fresh or sashimi quality)

1 tablespoon sea-salt

1 tablespoon sugar

3 fluid oz rice vinegar (or cherry vinegar if available)

1.5 fluid oz rice wine

1.5 fluid oz mirin

6 slices of avocado

6 tablespoon wasabi mayonnaise

Clean and trim snook fillet removing any bones and if possible remove outer skin membrane from the skin.

Lay the fillet skin side down and sprinkle salt and sugar mixture evenly on both fillets for 2 hours.

Marinate cured snook fillet with Mirin, Rice Vinegar and Rice Wine for a further 1 hour or longer.

Slice fillet at an angle diagonally and serve 3 slices per person.

Serve on a bed of two quarter sliced avocado with a spoon of Wasabi Mayonnaise.

1 egg yolk

1.5 fluid oz sugar syrup

1 teaspoon green wasabi

1 tablespoon rice vinegar

3 fluid oz warm peanut oil

Whisk egg yolk in Wasabi Powder and Rice Vinegar together.

Pour in warm peanut oil and whisk until it thickens.

Add sugar syrup.

4.5 lbs octopus Tentacles

1.5 oz black olives

4 cloves of garlic (crushed)

6 fluid oz olive oil

1/4 bay leaves

1/2 red chillies

1/2 lemon

6 parsley stock

Peel skin off octopus but leave the suckers intact and dry in teatowel.

Bring 6 fluid oz of Olive Oil to a boil and add in crushed olives and fry until it's smoked.

Gently gather the small ends of tentacles and gently lower the tentacles into the pot and seal the octopus very quickly and immediately bring the temperature down as low as possible.

Add in garlic, bay leaves, lemon and chillies and cover the pot and simmer for 35-40 minutes.

It should be as soft as lobster.

6 cloves of garlic

1 large red chilli

juice of 1/2 lemon

pinch sea-salt

3 fluid oz olive oil

4 roots of coriander

1 egg yolk

In a mortar and pestal, pound garlic, chilli, coriander roots into a fine smooth paste. (How good the paste is depends on the patience of pounding!)

In a mixing bowl, put in egg yolk and garlic mixture and whisk it with a fork and slowly add olive oil, whisk to a mayonnaise consistency, then add salt and lemon juice to taste.

Slice octopus into sucker intervals and arrange on the plate and spoon a little aioli on the top.

6 oz sashimi quality cuttle-fish

10.5 oz squid ink taglarinni pasta (cooked and chilled)

6 tablespoon asian dressing

Clean Cuttle-fish thoroughly and wipe off any ink that has smeared on the Cuttle-fish with a damp cloth and chill for 30 minutes

Slice Cuttle-fish on inside of the fish, at a very low angle, and shave the Cuttle-fish very thinly and gather together to form a white rose - keep covered in refrigerator.

1/2 teaspoon sesame oil

1/2 tablespoon oyster sauce

1 tablespoon balsamic vinegar

2 tablespoon sunflower seed oil

1 tablespoon soya sauce

1 tablespoon minim

freshly grown pepper

Toss chilled squid ink pasta with Asian Dressing

Divide into small portions

Place the Cuttle-fish on the top of the noodles

6 large king prawns, shelled and deveined

1.5 fluid oz tamarind juice

1.5 oz light palm sugar

.7 oz coconut cream

2 fluid oz peanut oil

pinch of salt

.7 oz fresh gallingal, finely grated

.4 oz fresh turmeric, finely grated

6 whole candlenut, finely grated

1 whole red chilli, pound to a paste

6-10 shallots, finely chopped

3 cloves, finely chopped

.5 oz fresh ginger, finely grated

.5 oz blachan (lightly roasted) in alfoil

Cut prawns into halves length-wise, sprinkle with salt and sugar and finely grated lime zest - set aside.

Put all the rempah ingredients into a blender and blend to a smooth paste.

In a wok, heat up peanut oil, add in the rempah mixture and coconut cream and stir-fry the mixture on lower than medium heat, very slowly stirring constantly until half the oil starts to separate from the solid.

Add in prawns, tamarind juice and palm sugar and cook until the prawns are cooked.

7 oz gluttinous rice, presoaked for 1 hour

pinch of sea-salt

2.7 fluid oz coconut cream

1 large piece of fresh coconut leaf

.75 fluid oz peanut oil

Steam gluttonous rice with .75 fluid oz of oil and salt for 15-20 minutes.

Mix in coconut cream with the cooked rice until it's nicely moist.

Toast banana leaf with a hot iron or a frying pan. Trim off the hard stems and hard edges.

Put cooked rice on the banana leaf and roll it into a sushi log, approx. 3-4 cm in diameter. Then wrap the whole rice sushi in foil and chargrill the sushi about 3-4 minutes to each side, cook for about 15 minutes.

When unwrapped, the edges of the rice sushi should be slightly brown, toasted with astonishing fragrance of smoked banana leaf.

Cut sushi into 4cm log and spoon spices on top of the sushi

Arrange a small bite size portion of each item on the plate and serve. Keep in mind, the portion size and space on the plate to achieve a clean, smart presentation.