１Skin the fillet of sea bass and thinly slice it into bite-sized pieces. ２Combine an ample amount of ice and water in a bowl. Dip the fish slices in the ice water and rinse them briefly until they shrink. Drain well. ３Peel the skin from the daikon and cut it into very thin sticks. Soak them in water and drain. ４Make a bed of crushed ice on a dish and place the beefsteak leaves and the daikon over it. Place the fish slices over them and add the red polygonum, beefsteak spikes and a small heap of horseradish on the side. Serve with a small dish of soy sauce.