The Finishing Touches... Line Caught Wahoo Sashimi Naranja Agria, Scotch Bonnet Kosho, Mustard Seed Oil, Radishes & Their Greens This fish on this dish changes as per what’s coming out of the water and we have been getting some beautiful wild flounder from the coast of central Florida as well. We gently cure the fish and air dry it before being sliced, each slice has a scotch bonnet and clementine kosho paste to add some gentle heat. Sour oranges or naranja agria are juiced with clementines and infused with shallots, garlic, fish sauce, citrus juice and a few other aromatics to make the aguachile that is poured tableside. The effect the mustard seed oil gives at the end creates depth and savoryness to round out the plate.