Take three of the avocados, remove the stones in the middle, and separate the avocado from its skin using a large spoon. Place the flesh in food processor and blend it into a purée with the yuzu juice and the juice of one lime. Season with salt.
Heat the vegetable oil to 160°C, fry the uncooked wild rice until it puffs up and the colour changes to light brown. Carefully remove the wild rice from the oil and drain on kitchen paper. Season with salt and pepper.
Marinade the seafood with tamarind purée, lime juice, salt and pepper.
Start the grill until hot
Take the last avocado, remove the stones and separate the avocado from its skin. Cut the flesh in wedges.
Remove the excess marinade from the seafood and place it on the hot grill.
Add a spoon of avocado purée on each of the plates, top this with the avocado wedges.
Decorate the plate with the orange segments, the coconut and the puff rice.
Once the seafood is fully cooked, serve piping hot next to the avocado garnish.
Make the final touches by adding the strip of red chillies and Thai basil leaves.