Seaweed crusted hamachi

Ingredients

• 400 grams Hamachi fillet
• 100 grams Pine nuts
• 150 ml mineral water
• 8 grams togarashi
• 15 gm popped quinoa
• 1 avocado ( ripe )
• 1 punnet micro basil
• 1 serve seaweed salad
• 1 tablespoon piquilos coulis
• 30 grams (1 ounce) dry mixed seaweed
• 1 tablespoon + 1 teaspoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 1/2 tablespoon agave
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon ginger juice
• 1 tablespoon toasted sesame seeds
• 1 scallion, finely chopped
• 1 tin Piquillos (390 g)
• 3 Tomato – peeled and diced
• 3 Shallots- peeled and finely chopped
• 15 ml Olive oil