Madai (Sea Bream), Microgreens (Raddish), Olive Oil, Lemon, Salt
Thaw fish in the refrigerator for 8 hours. Consume within 3 days for optimum freshness. Thinly slice the fish in a diagonal motion perpendicular to its length to produce individual pieces of sashimi. Arrange pieces of sashimi on a plate. Top with microgreens, a drizzle of olive oil, some coarse salt and lemon.