１ut the tilefish into 1cm-thick slices while tilting the knife, and sprinkle them with salt and sake. Set aside for 15 minutes to season. ２Cut the carrot and turnips into 5mm x 4cm sticks. Cut the green beans into 4cm-long pieces. Boil them in salted water, fry them in butter and season with salt and pepper. ３Dry the surface of the fish prepared in 1 and coat with flour. Then, pat the pieces to remove any excess flour. ４Heat some vegetable oil in a frying pan and saute both sides of the fish until golden. ５Place the fish on serving dishes, add the vegetables prepared in 2 on the side. Top the fish with the grated daikon and ringed chive, and pour some ponzu shoyu over the dish.

・Because the meat of tilefish is soft, be careful not to break it while cooking.