Remove the bloodline of <quantity>2</quantity> cleaned sea bass fillets by making a v-shaped cut. Slice the fish into <quantity>2<unit>cm</unit></quantity> thick pieces. Refrigerate

Remove the stones from <quantity>6</quantity> plums. Cut in quarters

Add pitted plums and <quantity>½<unit>cup</unit></quantity> raspberries to a pot

Add <quantity>2<unit>tbsp</unit></quantity> water to the pot. Cook on low heat until raspberries breakdown. Reserve

Thinly slice <quantity>4</quantity> radishes, discarding the very ends

Put the sliced radishes into a small bowl. Season with salt to taste

Cut a cheek from <quantity>1</quantity> lime. Juice the lime on the radishes

Finely chop <quantity>½</quantity> of the coriander leaves.

Add chopped coriander to the radishes and mix

Put the cooked plums and raspberries into a large mortar and pestle. Gently press to release the juice

Add the remaining coriander and continue to gently press. Squeeze the remaining lime into the mortar and pestle

Continue to gently press

Cut the top and bottom off <quantity>1</quantity> red onion and cut in half. Peel the skin. Thinly slice half the onion without cutting through the root

Make two cuts parallel to the cutting board without cutting through the root end. Dice the red onion

Thinly slice the other half of the red onion lengthwise. Add to the radish salad

Add the diced red onions to the plum mixture. Tear and add <quantity>4</quantity> shiso leaves

Add salt to taste. Gently press the mixture until the shiso leaves are bruised

Pour the mixture into a bowl through a sieve

Press the mixture with a spoon to release as much liquid as possible. The dressing is ready

Remove the sea bass slices from the refrigerator. Mix with enough dressing to completely coat

Plate the sea bass slices

Spoon a thick layer of the dressing onto the sea bass

Plate the radish salad in the center of the bass

Peel <quantity>1<unit>thumb</unit></quantity> of ginger. Grate about <quantity>1<unit>tsp</unit></quantity> on a microplane

Plate small piles of the grated ginger

Slice <quantity>1</quantity> Santa Fe chili into thin rounds

Plate the sliced chili around the plate to taste

Fold the remaining shiso leaves in half. Cut off the center vein and chiffonade

Plate the shiso chiffonade

Finish with another spoonful of the dressing and enjoy!