Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 3 cups
Sesame oil 1-1/4 cups
Soy 2-1/4 cups
Rice wine vinegar 2-1/4 cups
Sweet Thai chili sauce 1-1/2 cups
Lime, juice of 1 ea.
Fish sauce 3/4 cup
Sake 3 cups
Tequila 1/2 cup
Orange juice, fresh squeezed 3 cups
Galangal, grated 1/2 cup
Opal basil, chiffonade 2 cups
Thyme, dried 1 Tbsp.
Garlic, minced 2 Tbsp.
Wildflower honey 2 cups
Black pepper, fresh ground to taste
Sea salt to taste


Ingredients Weight Measure
Nori, trimmed to fit molds 12 sheets
Ring mold, 2" 12 ea.
Sushi rice, seasoned with coconut extract 3 lbs.
Wasabi paste 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
Teriyaki sauce 1/2 cup
Opal basil sprigs 12 ea.
Orchids (picked petals) 12 ea.


Ingredients Weight Measure
Yellowtail snapper, whole, 2-3 lb. 12 ea.
Bamboo steamer 12 ea.
Bamboo leaves 12 ea.
Mint leaves 36 ea.
Kaffir lime leaves 36 ea.
Sea salt to taste
Black pepper to taste
Prince Edward Island mussels 60 ea.
Baby bok choy, quartered, rinsed 3 lbs.


  1. Place all ingredients for the Marinade in a mixing bowl. Whip vigorously to incorporate.
  2. For the Garnish, fit the nori into the ring molds and trim edges. Pack the flavored sushi rice in the molds; do not press too hard, or that will crush the rice.
  3. Mix the wasabi paste in with the TABASCO® Green Jalapeño Pepper Sauce and teriyaki. Hold to mix with the mussels and the bok choy, right before service.
  4. For Snapper, clean and scale the snapper. Score the snapper around the edges on both sides; then cut 3 slits on either side of the fish to allow even cook times. Place in the marinade and allow to marinate, covered, for 5 hours.
  5. In the bottom of steamer, place the bamboo leaf, mint, and kaffir lime leaf, with the prepped and marinated snapper on its side, on top of the mint and lime leaves. Season with sea salt and freshly ground black pepper.
  6. Place the lid on top, and put on top of a steamer rack in a wok with boiling water. Allow to steam for approximately 10 minutes, and check for doneness. Right before fish is done, place the mussels and bok choy in the steamer and steam for another 2 minutes.
  7. Remove the steamed mussels and bok choy, and toss with the wasabi-TABASCO® sauce. Place all of this back on the bamboo leaf.
  8. Bend the snapper nose to tail, frontwards, and lean it against the back of the steamer. Cut the rice mold in half on a bias, and serve twisted in the bend of the fish. Garnish with opal basil and orchid petals.

Yield: 12 servings