Oyster Sauce Caviar

1: Fill up a mason jar with vegetable oil and place in the freezer for an hour.

2: In a small pot, combine oyster sauce, water, and agar agar. Bring the sauce to a simmer to activate the agar agar.

3: Remove the pot from heat and let it cool down for 2-3 minutes or until it has reached 50°C.

4: Transfer the oyster sauce to a squeeze bottle.

5: Remove the cold oil from the freezer and slowly pour the oyster sauce into the oil. Strain and rinse the caviar in cold water. Store the caviar in water and into the fridge.

6: In a bowl, whisk together chili garlic sauce, yuzu, rice vinegar, vegetable oil, sugar, and salt. Store vinaigrette in the fridge in an airtight container.

7: Place the salmon on top of a cooling rack with a baking sheet underneath. Season both sides of the salmon with coriander and salt.

8: Using a blow torch, torch the outside of the salmon just until the color turns pale pink. (If you don’t have a blow torch, you can quickly sear the salmon in a hot pan with oil.)

9: Using a sharp knife, slice the salmon into 1 cm thick pieces.

10: Combine vinegar, sugar, water, chili flakes, salt, and fennel seeds in a pot and bring to a simmer.

11: Place the sea asparagus in a container and pour the hot pickling liquid over the top. Cover and store in the fridge for up to 1 week.