Brine:
Combine water and salt in large bowl. Add Aji and allow to soak for 1 hour. Pat fish dry.
Mirin Glaze:
Combine all ingredients. Set aside.
Kombu Cure:
Mix kelp powder, salt and sugar in spice grinder. Dust over fish filets. Wipe kombu sheets with sake. Wrap dusted filets with kombu sheets. Vacuum seal fish and store in refrigerator for 2 days with weight pressed on top. Remove fish from vacuum pack and brush with Mirin Glaze. Place hot, smoking charcoal near filets to create a smoky glaze but not near enough to cook fish.
Coconut Pudding:
Blend coconut flesh and water in Vitamix with iota and kappa caraganeen until it reaches 176°F. Add lime juice. Cool in shallow pan. Once cooled, re-blend and thin out, if needed with coconut cream.
Perilla Water:
Blanch perilla. Pulse in blender with lime juice and ascorbic acid. Ice clarify mixture.
Tamarind Gel:
Combine all ingredients in saucepan and bring to a boil. Pour into shallow pan on silicone baking mat or plastic wrap. Chill until set then dice finely.
Chili Oil:
Combine all ingredients and allow to cook at 158°F for 24 hours. Chill for 12 hours then strain.
To Order:
Thinly slice fish and place on serving plate. Place two puddles of pudding on dish. Spoon Tamarind Gel over fish. Garnish with micro flowers and herbs. At table, pour Perilla Water into dish until liquid comes halfway up to pudding puddles. Using dropper, drop 4 to 7 drops of Chili Oil onto dish.
Recipe by George Azar, Flowers of Vietnam, Detroit
