Combine all ingredients and cook in a sauce pot over medium heat until the cranberries start to break up and the compote starts to thicken....just like at Thanksgiving, but we want to reserve a little bit of the cooking liquid once it starts to thicken for garnishing the plate.
Strain the compote after slightly thickening, and whisk enough rice wine vinegar and canola oil into reserved liquid to make vinaigrette. Season with salt and pepper.
Plate sliced hamachi and top each piece with dab of compote and a thin slice of jalapeno. Toss frisee, cilantro and Thai basil with vinaigrette and season with salt and pepper, if necessary, and plate next to hamachi. Top salad with tempura bits.