Prep: 15 minutes
Total: 25 minutes
for the salad:
2 ounces kale, thinly sliced
1 bunch frisée
1 bunch watercress, leaves and tender stems
1 fillet boneless and skinless sea bream or snapper (about 8 ounces)
1 teaspoon kosher salt
for the dressing:
4 tablespoons fresh orange juice
2 tablespoons soy sauce
1 tablespoon fish sauce
1/2 small red onion, finely chopped
5 chives, thinly sliced
1 scallion, thinly sliced
Shiso flowers, for garnish
1. Prepare the salad: Toss all the greens together and lay on a serving platter.
2. Prepare the fish: Gently score the fish on the skin-side, then thinly slice it. Toss it with the salt, then spread it evenly over the bed of greens.
3. Make the dressing: Whisk everything in a small bowl and drizzle over the entire salad.
4. To serve, top the salad with the chives, scallion, red onion, and Shiso flowers. Serve immediately.