From Public Restaurant to Your Dinner Table
For the coconut sauce
Combine all the ingredients, except the gelatine, in a saucepan and place over medium heat.
Slowly bring to the boil then reduce the heat and simmer for 10 minutes to allow the flavors to infuse. Remove the mixture from the heat. Squeeze the excess water from the gelatine and add to the saucepan. Set aside until it is room temperature then strain. Refrigerate until needed.
Arrange the slices of Yellowtail on 6 cold serving plates (preferably with a rim to keep the sauce around the fish). Spoon some of the coconut vanilla sauce over the fish and garnish each slice with Thai basil, cilantro, chili, coconut slices and wasabi tobiko. Sprinkle each slice with some Maldon salt and serve chilled on a hot summer's day.