Here is a simple lunch that was light and refreshing.  It is always hard to choose what to make if Jp has been traveling and on the road.  When he is on the road he normally is eating out and so I know sometimes he wants something more light because he has been eating heavier things in the restaurants and hotels.  I just took a few ingredients that I had left over and through them all together and this is what came out.  

1 lb of Escolar Loin

1 tsp of sansho

2 red radishes sliced paper thin

1/4 cup of green onions

1/4 cup of ponzu

1/3 cup of puffed black rice

1/4 cup of cilantro with flowers

1 avocado parisienne balls

Pickled Daikon Radish

2 small daikon radish peeled and sliced thin

1 cup of rice wine vinegar

1 jalapeno cut in half

1 tsp of salt

1/4 cup of sugar

1/4 cup of water


1/2 cup of smooth almond butter

1/4 cup of yellow miso

1/3 cup of warm water

1 tbsp of sambal chile paste


For The Almond Miso

Place all the ingredients into a bowl and mix well.  Set aside until ready to use.

For the Pickled Daikon

Take water, sugar, salt, jalapeno, and vinegar and place in a pot.  Bring to a boil.  Place the sliced daikon in a bowl and pour the boiling pickle juice over the radishes.  Cover and set aside until it comes to room temperature.  Then place in the refrigerator until ready to use.  

To Finish 

Slice the escolar sashimi style.  Then take a spoonful of the almond miso on the plate.  Arrange fives slices of escolar on the plate.  Then drizzle ponzu on top of the fish.  Sprinkle sansho on each slice of fish.  Add a slice of daikon radish and red radish to each slice of escolar.  Sprinkle with black rice, cilantro flowers, green onions, and parisienne avocado.   Serve and Enjoy!