Sea bass sachimi & xo sauce

Step 1. Directions:

1. Wrap the two slightly moist kombu leaves around the filet of sea bass.
2. Wrap everything in plastic film and leave to rest for 2h. Cut the bass into sashimi.
3. Thinly slice the figs.

Step 2. Plating-Up:

1. Interpose the sea bass sashimi and slices of fig on a plate.
2. Season with salt and pepper.
3. Add a drizzle of olive oil and lemon juice.
4. Sprinkle with XO sauce and garnish with Nasturtium leaves.