Cut the ginger, garlic and shiso leaves into fine strips. Cut the chives into pieces about 4 cm long. Very carefully debone the sea bass fillet with tweezers and cut into slices about 5 mm thick. Mix with ginger, garlic, shiso leaves, chives and sesame oil and arrange on plates. Serve with soy sauce and wasabikren paste.
Preparation Tip:
Arrange the tartare on decorative, finely grated daikon horseradish.
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