For the bream: 2x bream 300g-400g, scaled, filleted and pin boned, skin scored. Salt.
Season the fish with a little salt. Heat a large frying pan with a little oil inside until it is smoking, place fish in skin-side down. Gently push the fish down to ensure the skin is in contact with the oil. Cook until golden brown, for 3 or 4 minutes, then turn and cook for about 30 seconds. Serve immediately.
Radish and seaweed salad and dressing: 90g radishes, 10g dried seaweed mix, 10g rice vinegar, 3g sesame oil, 20g clementine juice, 5g tamari, 12g miso paste, 5g caster sugar.
Soak the seaweed in cold water, according to instructions on the packet. Dry thoroughly, And place in a mixing bowl. Finely slice radishes on a mandolin and add to the bowl. Dress lightly with the dressing just before serving.
Dashi mayonnaise: 40g mayonnaise, 0.5g dashi powder, 1 teaspoon of lime zest, 1g lime juice, 1 teaspoon chopped chervil.
Combine all ingredients in a mixing bowl.