This intricate dish uses some less well-know Japanese ingredients and super-fresh fish.
For the dressing, mix all the grated vegetables together and squeeze out as much liquid as possible using kitchen paper. Add the soy sauce, ponzu sauce, rice vinegar, and grapeseed oil. Season with black pepper and mix well. Store in a lidded container in the fridge.
For the salad, combine the myoga, ginger and shiso green. Chill in iced water until ready to serve.
For the potato, preheat a deep-fat fryer to 180C.
Wash the potatoes very well in ice cold water. Drain the potatoes then mix with the katakuriko and mix well. The potatoes should be in individual pieces and not stuck together.
Deep-fry the potato strips until golden-brown, season with table salt and drain on a plate lined with kitchen paper.
To serve, drain the salad thoroughly and arrange on the plates. Drizzle the dressing over the salad and slices of sea bream. Serve the potatoes alongside.
