Slice the seabass very thinly and marinate in the juice of one lime some soy sauce, garlic, ginger and some sesame oil.
Slice the vegetables for the spring roll finely, carrots, pak choi, peppers and spring onion. Then fry them lightly with the garlic and ginger, soy sauce and teriyaki.
Take a sheet of spring roll pastry and place the vegetable filling in the centre, fold the ends and hold, tightly roll. Seal the edge with a paste of cornflour and water, fry until golden brown.
Slice the spring roll in half and place the sashimi on top and serve with dipping sauce (same as marinade for fish).
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