Amberjack, Red Seaweed, Buttermilk, Lotus Root, Tapioca, and Finger Lime
For the Lotus Root:
Fry the lotus root in 300°F oil until lightly brown and crisp. Reserve.
For the Tapioca:
Bring a large pot of water to a boil. Add the soaked tapioca and whisk until fully cooked and transparent, about 4 minutes. Immediately strain and transfer to a bowl set over an ice bath. Add the virgin fish sauce and gently stir until cool.
For the Buttermilk:
Mix the buttermilk together with the ginger and salt; marinate for 1 hour. Strain through a chinois and then add the finger lime cells. Refrigerate.
To Assemble and Serve:
Roll up the amberjack slices and arrange in a large circle pattern in the middle of a bowl. Place a small dollop of the Tapioca in between each piece. Artfully arrange the seaweed, leeks, salicornia, Lotus Root, agretti, and watercress on top. Spoon the Buttermilk in the middle of the bowl.