Rudderfish Crudo, Citrus-marinated Cabbage, Shiitakes, Radishes, Radish Flowers, and Nasturtiums
For the Citrus-marinated Vegetables: In a bowl, combine shiitakes, cabbage, and scallions. In a separate bowl, whisk together soy sauce, orange juice, lime juice, vinegar, honey, zest, benne oil, cilantro, mint, basil, citrus zest, salt, and pepper. Pour over vegetables and marinate 30 minutes.
For the Red Pepper Citrus Glaze: In a heavy bottomed saucepot, reduce red pepper juice by half. In a second saucepot, lightly toast honey on medium-low heat until the honey is amber with a light, nutty aroma. Slowly whisk in vinegar. Add soy sauce and orange juice. Reduce heat to low. Pour in red pepper juice reduction; add coriander, cilantro, mint, and basil. Steep 30 minutes. Whisk cornstarch and cold water together until smooth. Add cornstarch slurry to mixture and bring to a boil for 2 to 3 minutes. Strain through a fine sieve, cool, and reserve.
To Assemble and Serve: Roll Citrus-marinated Vegetables in bok choy leaves like a spring roll. Trim the ends to make them uniform. Thinly slice rudderfish and lay 3 to 4 slices on top of the spring roll. Brush the fish with Red Pepper-Citrus Glaze and sprinkle with benne seeds. Garnish with shaved radishes, radish flowers and nasturtiums.