Japanese-style dressing:
Vinegar 3 tablespoons
Vegetable oil 4 tablespoons
Salt Small amount
Pepper Small amount
Light-colored soy sauce 1/2 teaspoon

1. Sprinkle the sea bass with a little sake and salt. Set it aside for 10 minutes.

2. Cut the Welsh onion and celery into thread-thin strips and soak in water. Remove the roots from the radish sprouts, rinse well and cut in half.

3. Cut the red bell pepper into 2-3cm square pieces and boil.

4. Skewer the fish and broil (or broil on a gridiron) until the surface turns crispy.

5. Combine the vegetables prepared in (2) with a portion of the dressing.

6. Crush the polygonum leaves in a mortar and add the remaining dressing and mix well.

7. Place the fish on serving plates. Add (5) over the fish and sprinkle the red bell pepper on top.

8. Pour the dressing prepared in (6) over the dish.

Note :

• Polygonum (RTadeS in Japanese) (Photo 1):
  Polygonum is an annual plant of the Polygonaceae family that grows wild in swamps or by the riverside. Its leaves are in season during summer and fall. The name RtadeS comes from Rtadareru (to inflame),S indicating that its taste is pungent enough to inflame the tongues of those who eat it. It has been well-know to have a strong sterilizing power since old times. The leaves are ground and mixed with vinegar to make Rtatesu,S which is often used when cooking ayu dishes to remove the strong smell of the fish.