Baste raw bass pieces with Guajillo chile marinade and set aside. Heat coconut reduction sauce and set aside; keep warm.
Brush scallops with blackened galangal powder blend and sear quickly, set aside and keep warm.
Heat sauté pan with little oil at medium low heat. When oil is hot, add bass, careful not to burn fish. Chile marinade contains a lot of sugar so watch your temperature, keep it low.
Blacken tomatoes in 1 Tbsp of neutral oil. Add spinach and enoki mushrooms. Cook down until spinach has wilted and sauce is hot. Check on bass and turn when ready.
Plate the dish when fish is done. Place coconut reduction sauce on large plate to cover completely. Place spinach mushroom mixture in center of plate. Place largest piece of bass on top of spinach. Place scallops on top of bass. Cover scallops with smoked salmon slices (salmon is chilled or at room temperature, do not cook). Cover salmon with second piece of bass and use rosemary sprig to hold it all in one place. Add avocado around the outside of fish and garnish with tobiko.
Place coconut milk and lemon grass in large pan and bring to simmer, do not boil. Reduce heat by 65 to 70 percent and cool. Add remaining ingredients working in slowly and tasting so as not to over-season. Chill and hold. Use heavy cream if sauce breaks.
For Guajillo chili marinade: Place dry chiles in large stockpot and cover with rice vinegar. Place sugar on top and bring to simmer, allow to cook until chiles are tender. Place chiles in blender and purée. Use liquid as needed for purée. Add ginger oil to 2 quarts of the purée and mix well. For ginger oil: Mix and bring to a boil, then leave at room temperature for 2 hours. Strain.Makes 1 Source: