This beautiful recipe featuring seasonal produce with an Eastern twist is from Flanagans Dining Room.
Put Bonito fillet skin side down on your chopping board, using a sharp knife cut down both sides of back bone, discard bones, leaving two smaller fillets
Cut each piece into two, so you will end up 4 pieces of bonito, repeat this for each fillet
Mix all the ingredients for the marinade, pour over bonito pieces, rest for 24 hours in fridge
Using a hot non stick pan grill bonito pieces, skin side down for approx. 2 minutes till skin is crispy. Quickly flip over and cook other side for 10 seconds then remove from pan
Mix cress, pine nuts, radish, and dress with white balsamic and olive oil.
Serve grilled bonito pieces with dressed cress mix and pinenuts.