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1
In a large saute pan, heat 3 tablespoons sesame oil over medium heat.
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2
To pan, add the chopped shrimp, scallops, shallots and garlic.
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3
Cook until lightly golden.
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4
Add the mirin, soy sauce, rice vinegar and simmer about 5 minutes.
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5
Stir in the water and 1 cup cilantro and bring to a boil.
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6
Lower the heat and simmer the broth until reduced by 1/3, about 20 minutes.
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7
Strain liquid and discard solids.
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8
Reserve the liquid.
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9
Preheat grill or grill pan.
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10
Combine the remaining cilantro, the basil, green onions and carrot in a bowl.
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11
Set aside.
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12
Season the fillets with salt and pepper.
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13
Grill until tender and flakes easily.
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14
Set aside.
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15
Meanwhile, toss the whole shrimp in wasabi and season with salt and pepper.
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16
In a medium saute pan, heat remaining 1 tablespoon sesame oil over medium heat.
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17
Cook the whole shrimp and scallops until golden on both sides.
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18
Set aside.
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19
Place a teaspoon of the chile sauce in the bottom of each soup bowl.
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20
Ladle some of the broth into each bowl.
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21
Stir to gently mix the broth and the chile sauce.
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22
Lay 1 fillet of fish into the broth, then surround the fish with 1 shrimp and 1 scallop.
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23
Garnish with chopped cilantro, basil, green onions and carrot.
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24
Serve immediately.
