Instructions: Combine the ground coriander, nori flakes, curry powder, turmeric, sesame seeds, salt and pepper. In a large mixing bowl toss the cubed fish with the dry spice mix. Set aside to marinate for 1 hour in the refrigerator. After marinating, sear fish until browned in a lightly oiled wok. Set aside and chill. In a large bowl combine the wakame, scallions, onion, daikon, seaweed, and browned, chilled fish cubes. In a mixing bowl combine the Koon Chun, fish sauce, garlic, and sake. Slowly whisk in the combined curry and peanut oils. Toss the wakame mixture with the Koon Chun dressing.

Refrigerate for 1/2 hour. Mix together the curry powder, bay leaf, and peanut oil in a saucepan. Bring curry oil to a simmer. Chill, strain, and reserve. Immediately before serving, mix cilantro with chilled fish mixture. Garnish with macadamia nuts and coconut flakes and drizzle with curry oil.

Yield: 4 servings

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