1. Ask the fishmonger to remove the skin from the fish and cut the fillets. With a very sharp knife, cut the fillets into 1 cm wide strips; cut again in the other direction into dice and refrigerate under plastic wrap.

2. Remove a 10 cm long strip of zest from the lemon and chop it very finely. Peel the rest of the lemon and chop the flesh into small dice. Set aside.

3. Peel and thinly slice the shallot. Finely chop the chives. Grate the ginger.

4. Squeeze the lime and put the juice in a large bowl. Add the extra virgin olive oil and soy sauce; mix with a whisk.

5. Add the shallots, ginger, chives, fish, lemon dice, and chopped zest. Season with pepper and mix gently.

6. Refrigerate for 1 hour.

7. Meanwhile, clean the radishes and thinly slice into rounds. Season with extra virgin olive oil.

8. In 4 plates, arrange the sea bream tartare and surround with radish. Sprinkle with a few crystals of fleur de sel and chopped coriander.